Categories: Chicken

Ingredients

• 1 tablespoon cornstarch
• 1/3 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 1 teaspoon sesame seeds

Directions

1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

2. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

3. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.

5. Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.

6. Serve immediately, garnished with sesame seeds, if desired.

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