Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 3 medium zucchinis, spiralized
  • 1 cup shredded carrots
  • 1 cup sliced red bell pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1/2 tsp ground white pepper

Instructions:

  1. Spiralize the zucchinis into noodles. Place them on a clean kitchen towel, sprinkle with a pinch of salt, and let sit for 10 minutes. Pat them firmly with paper towels to remove excess water.
  2. Heat 1 tbsp of oil in a wok over high heat until shimmering. Add chicken strips in a single layer; sear until golden-brown and cooked through (about 3-4 minutes). Remove chicken and set aside.
  3. In the same pan, add the remaining oil, garlic, and ginger, stirring for 30 seconds until fragrant.
  4. Toss in the carrots and bell peppers, stir-frying for 2 minutes. Add the patted-dry zoodles and sauté on high for 2-3 minutes until they soften slightly but maintain their shape.
  5. Return the chicken to the pan, pour the whisked sauce (soy sauce, sesame oil, rice vinegar, honey, sriracha, and white pepper) over everything, and toss rapidly for 60 seconds until the sauce thickens into a glossy glaze.