Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 4 cups zucchini noodles
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Whisk together the soy sauce, honey, sesame oil, minced ginger, garlic, and rice vinegar in a small bowl. Stir until the honey is fully dissolved and set it aside.
  2. Pat the zucchini noodles dry with a paper towel. Note: This prevents the Sesame Chicken Zoodles from becoming watery.
  3. Heat the avocado oil in a large skillet over medium high heat until it starts shimmering.
  4. Add the cubed chicken breast in a single layer. Don't crowd the pan or the chicken will steam instead of brown.
  5. Sear the chicken without moving it for 3-4 minutes until a mahogany colored crust forms.
  6. Flip the chicken and cook for another 3 minutes until golden and cooked through.
  7. Pour the prepared sauce over the chicken. Stir constantly for 2-3 minutes. The sauce will bubble and turn into a velvety glaze that coats the meat.
  8. Remove the chicken from the pan and put it on a plate.
  9. Add olive oil to the same pan. Toss in the zucchini noodles and sauté for 2-3 minutes until just tender but still snappy.
  10. Return the chicken to the pan, toss with the zoodles, and garnish with sesame seeds and green onions.