Ingredients
2 tbsp. rice wine vinegar
2 tbsp. fish sauce
Juice of 1 lime
2 tbsp. packed brown sugar
1/4 tsp. cayenne pepper, or to taste
1 tsp. sriracha, or to taste
2 tbsp. vegetable oil
2 chicken breasts, chopped
kosher salt
2 bell peppers, cut into thin strips
2 cloves garlic, minced
1 Egg, lightly beaten
2 large zucchini, spiralized
1/4 c. roasted peanuts, chopped (optional)
Preparation
Step 1Heat vegetable oil in a large skillet over medium-high heat. Add the chicken. Season with salt and sauté until the pieces begin to color and are mostly cooked through, about 4 minutes. Add the bell peppers, tossing with the chicken, and continue to cook until the peppers are tender and the chicken is cooked through, a few minutes more.Step 2Push the chicken and peppers to one side of the pan, then add the beaten egg to the empty side. Scramble until just set, about a minute, and mix into chicken and peppers. Stir in the garlic and cook until fragrant, about 30 seconds.Step 3Turn off the heat and add the spiralized zucchini noodles (or zoodles) to the pan. Toss with the chicken and vegetable mixture. Add the sauce and toss everything to combine.Step 4To each serving, add chopped peanuts, a squeeze more of lime juice and a drizzle of sriracha, if desired.
