Recipe: Asian Chicken with Zucchini Noodles

Red peppers are a good source of vitamins C and A, and they also have some B6 and fiber. The crushed red peppers give a little heat, while the ginger packs a more mellowed taste.

Ingredients

1 medium zucchini, spiralized
2 tbsp canola oil (divided)
6 ounces raw chicken breast, without bone or skin; diced
1 medium red pepper, chopped
2 tbsp lite soy sauce (sodium reduced)
1 tbsp cornstarch
2 tbsp water
1 tsp red pepper flakes (crushed or flaked)
1 teaspoon ground ginger
¼ cup dry roasted peanuts, unsalted (divided)

Directions

1. In skillet, add 1 tbsp of canola oil and heat on medium heat until hot. Add spiralized zucchini and stir-cook with 2 cooking spoons for 2 minutes. Do not overcook. Remove to plate, cover with another plate while cooking remainder food.
2. In same skillet, add remainder 1 tbsp of oil and heat until hot over medium-low heat. Add chicken and red peppers and stir-cook until chicken is thoroughly cooked. While chicken is cooking, mix soy sauce, cornstarch, water, red pepper flakes and ginger together. Add to cooked chicken, stir and cover for 1-2 minutes until sauce slightly thickens.
3. Divide the cooked zucchini between two plates.
4. Divide chicken mixture into two portions and place on top of zucchini; sprinkle 2 tbsp peanuts on top of each portion.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 420
Total fat 28g
Saturated fat 4g
Trans fat 0g
Cholesterol 48mg
Sodium 445mg
Total carbohydrate 18g
Fiber 4g
Sugars 8g (no added sugars)
Protein 24g

Contributors: Digestive Disease Health Team Dietitians