Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry the chicken for 5-7 minutes, or until fully cooked and lightly golden. Remove the chicken from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Add the red bell pepper and carrots to the pan. Stir-fry the vegetables for 3-4 minutes, or until they begin to soften.
- Meanwhile, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes, or until tender but still slightly firm.
- Combine the zucchini noodles with the chicken and vegetable stir-fry. Toss everything together until well mixed and the noodles are coated with the sauce.
- Remove from heat. Garnish the dish with chopped green onions and sesame seeds before serving.
Nutrition
Notes
Ingredient Swap: I've found that chicken thighs work beautifully here if you prefer a richer flavor and a little more moisture, just make sure to cook them until they're nicely browned and