2 cloves garlic, minced
1 t. ginger powder
1 t. curry powder
2 T. sesame ginger dressing
3 zucchini
1 red bell pepper
1/4 c. peanut butter
2 T. sesame ginger dressing
Saute chicken breasts with garlic, ginger, curry, and dressing. Remove from heat when fully cooked. Meanwhile, shred zucchini into noodles and julienne the red bell pepper. Saute the zucchini noodles and red bell pepper for a few minutes, or just until soft. Drain the veggies, as they will sweat a lot of water. Whisk together the peanut butter and dressing in the skillet and add the drained veggies and chicken to the pan. Toss until coated in the sauce.
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