Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 3 medium zucchinis, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 1 tbsp vegetable oil

Instructions:

  1. Spiralize the zucchinis and set them aside in a colander. Whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes in a small bowl.
  2. Heat 1 tablespoon of oil in the wok over medium-high heat until shimmering. Add the chicken strips in a single layer. Sear without stirring for 2 minutes to achieve a mahogany-colored crust, then toss and cook for another 2-3 minutes until opaque. Remove chicken from the pan and set aside.
  3. In the same pan, add the carrots and bell peppers. Sauté for 2 minutes until they are slightly softened but still have a crisp snap. Stir in the minced garlic and grated ginger, cooking for only 30 seconds until the fragrance is released.
  4. Add the zoodles and the cooked chicken back into the wok. Pour the sauce over the mixture. Toss rapidly for 2-3 minutes using tongs. Remove from heat the moment the zoodles are tender-crisp.