Halos Mandarin Chicken Skewers with Zoodles

Tara Bench

Instructions

Zest one Wonderful Halos for 1 teaspoon of zest, then juice 8 Wonderful Halos for 1 cup of juice. Cut remaining 2 Wonderful Halos into 8 wedges, leaving the peel on, and set aside.
In a medium bowl, combine the Halos juice, zest, garlic, 2 tablespoons olive oil, maple syrup, Worcestershire sauce, chili flakes and ½ teaspoon salt. Cut chicken into 3-inch long strips about 3-inch thick and add to the marinade in the bowl, stir to coat. Cover the bowl and set aside in the fridge for 20 to 30 minutes.
Trim stems from zucchini and run through a vegetable noodle tool. Alternatively, cut the zucchini into small cubes.
Remove stem and seeds from baby bell peppers and cut into thin slices.
Remove chicken from marinade and set aside. Pour chicken marinade into a medium nonstick skillet and bring to a boil, reduce heat to a simmer, cook about 3 minutes. Remove from heat and pour marinade into a bowl.
While sauce is simmering, put Wonderful Halos wedges and chicken strips onto small bamboo skewers.
Heat a grill pan over high heat and grill skewers, about 2 minutes then flip and cook for another 1 to 2 minutes.
Heat remaining 1 tablespoon olive oil in a nonstick skillet, over medium-high heat. Add the zucchini noodles, baby bell peppers and ½ teaspoon salt. Sauté until vegetables are tender, 1 to 2 minutes.
Serve skewers over zucchini noodles topped with crushed Wonderful Pistachios No Shell Roasted & Salted, if desired. Drizzle with the Wonderful Halos sauce or use as a dip for the skewers.