Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version)
  • 1/3 cup low-sodium soy sauce (gluten free tamari or coconut aminos for a paleo version)
  • 2 Tablespoons oyster sauce (use gluten free or vegan if necessary)
  • 1 teaspoon honey (coconut sugar or low calorie sweetener of your choice)
  • 1 teaspoon sesame oil
  • 2 cloves garlic (minced)
  • 1/2 teaspoon grated or minced fresh ginger
  • 1-2 Tablespoons water (plus more ONLY as needed to thin out sauce)
  • 12 ounce chicken breast (cut into 1" inch chunks)
  • 5 medium zucchini
  • 3 Tablespoons olive oil (divided)
  • 1 large bell pepper (thinly sliced (yellow, red or a mix of both) thinly sliced)
  • 1 cup mixed vegetables (of your choice; snow peas, bok choy, thinly sliced carrots)
  • 1/2 Tablespoon fresh chopped parsley (or cilantro for garnish (optional))

Instruction

  • In a medium bowl, whisk together all the ingredients for the sauce, until combined.
  • Season chicken with salt and pepper and drizzle with 1/2 tablespoon of sauce. Allow to marinate while preparing the zucchini noodles.
  • Cut zucchini into noodles with spiralizer or vegetable peeler. Pat dry with paper towels.
  • Heat oil in a large wok or skillet on medium-high heat. Add chicken and cook until brown on both sides, about 3-4 minutes. Transfer from pan onto a plate. Set aside.
  • Add remaining olive oil to the same skillet. Add the peppers, snow peas and bok choy and cook for about 2 minutes until soft and tender.
  • Add chicken back to the pan and stir in the sauce. Turn heat to high and allow the sauce to thicken and bubble. Adjust seasonings as needed.
  • Add the zucchini noodles and gently toss to coat using tongs. Cook until zucchini noodles are just tender (about 1-2 minutes - do NOT overcook), and remove from stove.
  • Serve immediately and garnish with sesame seeds if desired.