Ingredients
| 1 | garlic cloves, chopped |
| 1 | tablespoon fresh ginger, minced |
| ¼ | cup SKIPPY® Peanut Butter |
| ¼ | cup HOUSE OF TSANG® Ginger-Flavored Soy Sauce |
| 1 | (24-ounce) package JENNIE-O® all natural* turkey breast tenderloin, cut into pieces |
| ½ | cup chopped fresh cilantro leaves |
| 1 | tablespoon grated lime rind |
| 6 | cups zucchini noodles, cooked |
| chopped, roasted peanuts to garnish | |
| green onion to garnish |
Directions
In slow cooker, whisk together garlic, ginger, peanut butter and soy sauce. Add turkey breast tenderloin pieces. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in cilantro and lime rind. Serve over zucchini noodles. Garnish with peanuts and green onion, if desired.