Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 3 large zucchini, spiralized
  • 1 cup shredded carrots
  • 2 scallions, sliced into 1-inch pieces
  • 1 tbsp neutral oil

Instructions:

  1. Spiralize the zucchini into noodles, place them in a colander, sprinkle with a pinch of salt, let sit for 5 minutes, then gently pat dry with a paper towel.
  2. In a bowl, toss the sliced chicken with 1 tablespoon of soy sauce and cornstarch until evenly coated.
  3. Heat 1 tbsp of neutral oil in a wok over medium-high heat. Add chicken in a single layer, sear undisturbed for 3 minutes until a mahogany crust forms, then toss and cook for another 2 minutes until opaque. Remove chicken and set aside.
  4. Wipe the pan if needed and add another 1 tbsp of neutral oil. Pour in the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Simmer for 60 seconds until bubbling and thickened.
  5. Toss in the zucchini noodles and shredded carrots. Stir-fry for 2-3 minutes until coated and al dente.
  6. Return the cooked chicken and sliced scallions to the pan, tossing briefly to combine and heat through.