6 oz chicken breast thinly sliced

2 whole zucchini ends trimmed off

1 whole carrot ends trimmed off

1 tsp canola oil

salt and pepper to taste

1 tsp crushed garlic

1 tsp ground ginger

2 Tbl crushed peanuts

2 Tbl thinly sliced green onions

Sauce

1 1/2 Tbl low sodium soy sauce

1 Tbl rice wine vinegar

1 tsp hoisin sauce

2 1/2 Tbl water

1/2 tsp red chili paste

2 tsp sugar

2 tsp cornstarch

Using the Veggetti vegetable spiralizer, spiralize zucchini and carrot.  Place on paper towel to absorb moisture.

in bowl whisk together soy sauce, hoisin sauce, rice wine vinegar, water, chili paste, sugar, cornstarch and  set aside.

Season chicken with salt and pepper.  Heat oil in a large deep non stick skillet over medium high heat and sauté chicken about 5 minutes until browned and done.  Set aside in separate bowl.  Reduce heat to medium and add sesame oil, garlic and ginger.  Add carrot Zoodles and stir fry about 1 minute.  And soy sauce mixture and when it becomes hot and bubbly add zucchini Zoodles and chicken.  Zoodles only need to heat up about 2 minutes.  Divide finished chicken Zoodles into 2 bowls and top with peanuts and green onions.  Enjoy!

You can order the Veggetti Vegetable Spiralizer from this site.  Go to My Favorite Things on pull down menu.