- 2 tbsp hoisin sauce gluten-free if necessary
- 1/4 cup tamari
- 3 tbsp garlic chopped
- 1 tbsp ground ginger
- 4 chicken thighs trimmed of fat and cut into cubes
- 1 pepper sliced
- 1 cup sugar snap peas
- 3 scallions chopped
- 2 zucchini spiralized
- sesame oil for pan
- toasted sesame seeds for garnish
Whisk first four stir-fry sauce ingredients together in a small bowl and set aside.
Heat a skillet over medium-high heat and add 1 tbsp sesame oil.
Add chicken and cook for about 5 minutes or until done or still slightly pink, stirring often. Add a few tablespoons of stir fry sauce and give it a quick stir.
Remove chicken to a bowl and set aside.
Heat another tbsp sesame oil in the pan and add sugar snap peas. Cook for a minute then add peppers, scallions and zucchini noodles. Add another few tablespoons of the stir fry sauce and stir, cooking for about 5-7 minutes.
Add chicken back to pan and add remaining stir fry sauce. Cook for another minute.
Serve with toasted sesame seeds and green onion for garnish.
Calories: 351kcal | Carbohydrates: 13g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1037mg | Potassium: 642mg | Fiber: 2g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 35.8mg | Calcium: 63mg | Iron: 2.6mg