Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Begin by heating 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until fully cooked through and lightly golden. Remove chicken from the pan and set aside.
- In the same pan, add another tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Add the red bell pepper and carrots to the pan. Stir-fry the vegetables for 3-4 minutes, or until they begin to soften.
- Meanwhile, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes, or until they are tender but still slightly firm.
- Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing everything together until well mixed and the noodles are coated with the sauce.
- Remove from heat and garnish the dish with chopped green onions and sesame seeds before serving.