Chicken
- Cut chicken breast in half lengthwise.
- Pour olive oil into a large skillet and heat over medium-high heat. Add chicken, season with pepper and cook for 2 minutes on each side.
- Reduce heat to low and add remaining ingredients. Stir and cover chicken with sauce. Cook for 5 minutes. Remove chicken and place on a plate. Cut into cubes and set aside.
Peanut sauce
- Combine all sauce ingredients and mix well. Set aside. The sauce will be thick. The vegetables will release water when cooking, which will change the texture of the sauce.
Zucchini noodles
- In the same skillet used to cook the chicken, cook the red bell pepper for 2 minutes over medium-high heat.
- Add sauce, zucchini spirals, carrot spirals, bean sprouts and chicken. Cook for 3 minutes.
- Add toppings right before serving.
Chef’s secret
Do not freeze. Keeps in the refrigerator for 3 days. However, it is best enjoyed immediately, before the zucchini turns soggy.