Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar (packed)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless skinless chicken breasts (cut into 1-inch chunks)
  • 1 tablespoon olive oil
  • 1 1/2 pounds 4 medium-sized zucchini, spiralized
  • 1 teaspoon sesame seeds

Instruction

  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
  • Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  • Serve immediately, garnished with sesame seeds, if desired.