Teriyaki Chicken & Veggies on Zucchini Noodles

Sauce:

• 3 Cloves of garlic
• 1 Tsp sesame oil
• 1 Tbsp grated fresh ginger
• Dash worcestershire sauce
• 1/4 Cup Braggs Liquid Aminos

Mix all ingredients in a small jar or cup and set aside.

Ingredients:

• 1 Red pepper
• 1 Yellow pepper
• 1 Large yellow onion
• 6 Button mushrooms
• 2 Organic boneless, skinless chicken breasts
• 2 Zucchinis
• Guacamole

Instructions:

Using a spiralizer or another noodling gadget, create noodles out of 2 medium zucchinis.   Lay evenly on a plate and sprinkle with a light layer of sea salt.  Let sit.

Cut chicken and onion into bite-size strips and begin stir-frying for 5-10 minutes.  While chicken is cooking, slice up peppers and mushrooms and add to chicken, cooking until chicken pieces are no longer pink, and the veggies are just soft but still crisp.   Add in sauce, and mix well.

Transfer chicken & veggies onto the zucchini noodles, top with a dollop of guacamole and enjoy!