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4 servings
Ingredients:
• 8 tsp sesame oil, divided• 1¾ lbs. boneless skinless chicken breasts, thinly sliced
• ¼ tsp ground black pepper
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 garlic clove, minced
• 2 tsp peeled and minced fresh ginger root
• 2 scallions, trimmed and sliced with white and green parts separated
• 4 oz. fresh mushrooms (any kind), sliced
• 1 medium red bell pepper, seeds and membranes removed, sliced
• 3 cups zucchini noodles
Directions:
1. In a large wok or skillet, heat 1/3 of the sesame oil (2 teaspoons for 4 servings) over medium-high heat. Add the sliced chicken, season with black pepper, and cook until chicken is done (internal temperature 165⁰F). Remove from wok or skillet and set aside.
2. While the chicken cooks, prepare the sauce by combining the soy sauce, oyster sauce, and 1/3 of the sesame oil (2 teaspoons for 4 servings) in a bowl and whisking together. Set aside.
3. With the same wok or skillet used to cook the chicken, heat the remaining sesame oil and add the garlic, ginger, and white spring onion pieces; cook until fragrant, about one minute. Add the mushrooms and bell peppers and continue to cook until just tender, about 3 minutes. Add zucchini noodles and toss to combine.
4. Pour in the sauce and add the chicken; cook until zucchini is tender and mixture is heated through, about 3 to 5 minutes.
5. Garnish with green parts of scallions.
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