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
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In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
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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.
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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.
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Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
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Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
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Serve immediately, garnished with sesame seeds, if desired.