Ingredients:

• 2 tbsp + 2 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 separated4 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 teaspoon sesame oil over medium-high heat. Add the sliced chicken, season with black pepper, and cook until the 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 2 tablespoons of sesame oil in a bowl and whisking together. Set aside.

3. With the same wok or skillet used to cook the chicken, heat 1 teaspoon sesame oil and add the garlic, ginger, and white scallion pieces; cook until fragrant, about 1 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 the mixture is heated through about 3 to 5 minutes.

5. Garnish with green parts of scallions.

Yield: 4 Servings

Per Serving: 1 Leaner, 3 Green, 1 Healthy Fat, 3 Condiments

Nutritional Facts Per Serving: 330 Calories, 48g Protein, 9g Carbohydrate, 10g Fat