1 tablespoon low-sodium soy sauce
2 tablespoons sweet chili sauce
2 tablespoons coconut oil
1 pound boneless, skinless chicken breasts cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chili garlic sauce
2 garlic cloves, minced
1 red bell pepper, sliced
1 small onion, sliced
1-2 scallions, diced
2 medium zucchini, spiraled or julienned
2 teaspoons sriracha sauce
1/4 cup chopped peanuts
In a bowl, whisk together sweet chili sauce, olive oil and sriracha until combined.
Add the coconut oil to a skillet and warm over medium heat. Season the chicken with the salt and pepper and add to your skillet, cooking until browned on all sides. Add chili mixture to the chicken. Stir well and cook for 1-2 minutes and transfer the chicken to a plate and set aside.
Add onions, garlic and red pepper to the skillet and cook until softened. Add chicken back to the skillet and cook for another 2 minutes. Add in the scallions and the zucchini, tossing well to combine. Let cook for 2 to 3 minutes and once noodles are tender, add peanuts and toss together. Serve warm and drizzle with sweet chili sauce.