Ingredients:

  • 120ml soy sauce
  • 60ml water
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 4 medium zucchini, spiralized into noodles
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place spiralized zucchini in a colander, sprinkle with 1 tsp salt, and let sit for 10 minutes to extract moisture.
  2. Rinse the salt off the zucchini noodles and pat them dry with a clean kitchen towel.
  3. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, grated ginger, minced garlic, and cornstarch until smooth.
  4. Heat avocado oil in a wok or cast-iron skillet over medium-high heat until shimmering.
  5. Add chicken cubes in a single layer and sear undisturbed for 3 minutes until mahogany-colored. Flip and cook for another 2-3 minutes until cooked through, then transfer chicken to a plate.
  6. In the same pan, stir-fry zoodles for 2 minutes until slightly softened but still al dente.
  7. Pour teriyaki sauce over the zoodles and return the chicken to the pan, tossing everything together until the sauce is velvety and coats the ingredients.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.