2 teaspoons toasted sesame oil
3 green onions, sliced into thin rounds (white and light green parts), (1/3 cup)
1 clove garlic, minced
6 tablespoons light teriyaki sauce
2 teaspoons cornstarch
1 teaspoon fresh grated ginger, or ½ teaspoon dried ginger
3 medium carrots (12 ounces), spiraled (2 cups)
3 large zucchini (about 2 pounds), spiraled into 6-inch strands (11 cups)
¾ cup frozen shelled edamame, cooked according to package directions
1 cup roughly chopped rotisserie chicken (about 6 ounces)
Roasted, unsalted peanuts, coarsely chopped, optional
Heat the oil in a wok or large nonstick skillet over medium-low heat. Add the green onions and garlic and cook, stirring frequently until the onions are softened and the garlic is fragrant, about 3 minutes.
Meanwhile, in a small bowl, whisk together the teriyaki, cornstarch, and ginger until well combined.
Add the sauce and the zucchini and carrot noodles to the wok, stirring frequently. Increase the heat to medium high and cook, stirring frequently, until the noodles soften, about 7 minutes. Stir in the edamame and chicken until heated through, about 1 minute.
Serve with chopped peanuts as desired.
Nutrition Information per Serving (2 scant cups): 200 calories, 6g fat (1g saturated), 21g carbohydrate, 680mg sodium, 5g fiber, 20g protein, 150% vitamin A, 70% vitamin C