Ingredients
1¼lbschicken breasts,boneless, skinless, cut into 1-inch pieces
2tspvegetable oil
1cupbell peppers,chopped, red and yellow bell peppers
¼cupsoy sauce,low-sodium
½cupwater,plus an additional 2 tbsp
3tbspbrown sugar
2tspgarlic,minced
2tspginger,minced
1tbsphoney
1tsptoasted sesame oil
1tbspcornstarch
3zucchini,spiralized into noodles
1tbspsesame seeds
salt and pepper,to taste
Preparation
Heat the oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper to taste.
Place the chicken in the pan and cook for 3 to 4 minutes on each side or until browned and cooked through.
Add the peppers to the pan and cook for another 3 to 5 minutes or until softened.
Add the garlic and ginger to the pan and cook for 30 seconds more.
While the chicken and vegetables are cooking, prepare the sauce.
Place the soy sauce, water, brown sugar, honey, and sesame oil in a small pot over medium-high heat.
Stir for about 3 minutes until the sugar is dissolved. Turn up the heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved.
Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until the sauce has thickened.
Add the zucchini noodles to the pan with the chicken and vegetables. Cook for 3 to 4 minutes or until just softened.
Pour the teriyaki sauce over the chicken and zoodles.
Sprinkle with sesame seeds and serve.
