Inspired by a Thai classic, this recipe uses vegetable noodles to lighten your meal.
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1 lime, cut into quarters
1 tablespoon firmly packed brown sugar
2 teaspoons soy sauce
1 1/2 teaspoons chili garlic sauce
1/4 teaspoon salt
14 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
16 ounces (2 large) thick-cut spiralized zucchini
1 tablespoon water
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 large Land O Lakes® Egg
Chopped cilantro, if desired
Chopped peanuts, if desired
Squeeze half of lime (two wedges) into small bowl; reserve remaining two lime wedges. Add brown sugar, soy sauce, chili garlic sauce, and salt. Stir to combine; set aside.
Place chicken and 1 tablespoon sauce into medium bowl; mix until chicken is coated. Set aside.
Place zucchini, water, and 1/4 teaspoon salt into 12-inch skillet. Cover; cook over medium heat, stirring occasionally, 6-8 minutes or until tender. Drain zucchini in colander set over bowl; set aside. Wipe out skillet.
Melt butter in same pan over high heat until sizzling. Add coated chicken; sauté until cooked through, stirring frequently. Push chicken to one side of pan. Add egg to other side of pan. Stir egg until scrambled and cooked through. Add drained zoodles (spiralized zucchini) and remaining sauce to pan; stir until well combined and heated through.
Divide mixture onto two plates. Top with cilantro and peanuts, if desired. Garnish with remaining lime wedges. Serve immediately.
- Zucchini continues to release water after cooking so it's best to eat your zoodle mixture right away.
- Look for prepared spiralized zucchini in the deli area or frozen section of your grocery store.
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