1 Tsp each of sesame oil, fish sauce, 1 Tsp garlic powder, 1 Tsp ground ginger
Juice of one lime
1 Tbsp each of rice vinegar, fish sauce, & hot sauce (I use @yellowbirdsauce - can adjust or omit based on your spice preference)
1Red bell pepperThinly sliced
Prep chicken by marinating in seasonings for 10-15 minutes while prepping the other ingredients. Chop veggies, whisk together all ingredients for the sauce in a small bowl, and microwave the zoodles in a large bowl to defrost and strain off the water.
Add chicken to a large saucepan (with a tall edge) with 2 Tbsp avocado oil over medium heat.
Allow to cook through (4-5 mins) and remove from pan, set aside.
Add remaining oil to the same pan with carrots, peppers, and the white part of the sliced green onion. Sauté for 2-3 minutes before adding the garlic and ginger for 1 minute.
Move veggies to one side in the pan and add eggs to the pan to cook. Once scrambled, combine with the veggies.
Add zoodles and chicken to the pan along with the sauce, and toss well.
Simmer for 8-10 minutes, remove from heat, and top with the green part of the onion.
Serve immediately, refrigerate for up to 3 days, or freeze for up to a month.