Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 lb chicken breast, thinly sliced into strips
  • 3 medium zucchini, spiralized
  • 1 cup sliced carrots
  • 1 red bell pepper, thinly sliced
  • 2 tbsp neutral oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, minced garlic, sriracha, and cornstarch until the cornstarch is fully dissolved; set aside.
  2. Heat 1 tbsp of neutral oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering. Add the sliced chicken breast in a single layer and sear for 3–4 minutes without moving frequently until golden-brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  3. Wipe the pan if necessary and add the remaining 1 tbsp of neutral oil. Add the sliced carrots and red bell pepper, stirring for 2 minutes. Add the spiralized zucchini, salt, and black pepper, and sauté for 2–3 minutes until heated through but still retaining a slight snap. Cook in batches if they don't fit in one layer to avoid steaming.
  4. Return the cooked chicken to the pan. Give the sauce a quick whisk and pour it over the mixture. Toss rapidly for 60 seconds until the sauce thickens into a glossy coating that clings to the noodles. Remove from heat immediately.