2 chicken breasts, roasted, bones and skin removed, and shredded
1/2 cup onion, diced
2 cloves garlic, minced or crushed
½ cup frozen peas
1/4 cup carrots, diced
2 eggs, scrambled
2 Tbs butter
1 tsp sesame oil
1 Tbsp soy sauce
16 oz zucchini, diced or spiralized
1 Tbsp evoo
Heat a large skillet to med-hi. Add butter and sesame oil to pan and heat until rippling. Add onion, carrots and peas and saute until onions are tender and translucent. In a separate skillet, scramble eggs and garlic until fluffy. Add eggs, chicken and soy sauce to the vegetable mixture and cook for another 2-3 minutes. Saute zucchini in EVOO with S&P until tender. Mix into the rest of ingredients and serve hot. Serves 8.
