Ingredients:

  • 2 medium zucchini (400g): Spiralized or shaved into ribbons.
  • 1/2 lb chicken breast: Sliced into thin, bite-sized strips.
  • 4 cloves fresh garlic: Thinly sliced.
  • 2 tbsp extra virgin olive oil: High quality.
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 tsp lemon juice
  • 1 tsp soy sauce

Instructions:

  1. Spiralize your 2 medium zucchinis into a large bowl.
  2. Toss the ribbons with 1/2 tsp kosher salt and let sit for 10 minutes.
  3. Wrap the salted zucchini in a clean kitchen towel and squeeze until no more liquid drips out.
  4. Heat 1 tbsp oil in the skillet over high heat. Add the chicken strips and cook for 3 minutes until golden and opaque. Remove from pan.
  5. Add the remaining 1 tbsp oil, sliced garlic, and red pepper flakes. Cook for 30 seconds until the garlic edges turn blonde and fragrant.
  6. Toss the wrung out zucchini into the hot pan. Sauté for only 2 minutes, tossing constantly with tongs.
  7. Return the chicken to the pan along with the black pepper and soy sauce.
  8. Toss everything together for 30 seconds to distribute the heat.
  9. Turn off the heat and stir in the 1 tsp of lemon juice.
  10. Transfer to a warm bowl so the residual heat doesn't continue to soften the squash.