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.
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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)
- 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.
- 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.
- Divide the cooked zucchini between two plates.
- Divide chicken mixture into two portions and place on top of zucchini; sprinkle 2 tbsp peanuts on top of each portion.
Makes 2 servings.
Each serving contains:
Total fat 28g
Saturated fat 4g
Trans fat 0g
Total carbohydrate 18g
Sugars 8g (no added sugars)
Contributors: Digestive Disease Health Team Dietitians