• 2 large zucchini, spiralized
• 1 cup cooked chicken breast, shredded or cubed
• ½ cup bell pepper, thinly sliced (any color bell pepper)
• ½ cup snap peas
• ¼ cup shredded carrots (one large carrot)

Sesame Ginger Sauce:

• 1 Tbsp. tamari or coconut aminos
• 1 Tbsp. rice vinegar
• ½ tsp. sesame oil (optional)
• stevia or Gentle Sweet to taste (or a doonk of Super Sweet)
• ½ tsp. grated fresh ginger or powdered ginger

Instructions:

After spiralizing the zucchini, sprinkle with a little salt in a bowl to draw out the moisture and let it sit a few minutes. “Dry” with a paper towel before using.

In a large skillet, lightly saute the bell pepper, snap peas, and carrots for 3-4 minutes. Then add about ¼ cup of water and cover the pan until the veggies are the tenderness you prefer. At that time, if there is still water in the pan, drain it off. (Cook on medium high.) Add the cooked chicken and zucchini noodles, stirring to heat through (another 3-4 minutes with the cover on).

Whisk together the sesame ginger sauce ingredients and pour over the stir-fry. Toss to coat and serve immediately. You could double the sauce if you like your stir-fry extra “saucy”.

Alternatives for FP: salmon, miso

Alternatives for E: brown rice, pineapple, quinoa, crispy chickpeas, miso

Alternatives for S: ground beef, chicken thighs, a tsp. of peanut butter, 2 tsp. tahini, crushed peanuts, sesame seeds

enJOY!