# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste
→ Honey Garlic Sauce
04 - 3 tablespoons honey
05 - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
06 - 4 cloves garlic, minced
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon fresh ginger, minced
09 - 1 teaspoon cornstarch (optional, for thickening)
10 - 1 tablespoon water (for cornstarch slurry if using)
→ Zucchini Noodles
11 - 4 medium zucchinis, spiralized
12 - 1 tablespoon olive oil
→ Garnishes
13 - 2 tablespoons toasted sesame seeds
14 - 2 green onions, sliced
15 - Fresh cilantro or parsley (optional)
# Directions:
01 - Whisk honey, soy sauce, garlic, rice vinegar, and ginger in a small bowl. If thicker sauce is desired, combine cornstarch with water and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
03 - Pour prepared sauce into the skillet and bring to a simmer. If using, stir in cornstarch slurry and cook until sauce thickens slightly, about 1 to 2 minutes.
04 - Return cooked chicken to the skillet and toss to coat evenly with sauce. Reduce heat to low to keep warm.
05 - Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add spiralized zucchini and sauté for 2 to 3 minutes until tender but still crisp, avoiding overcooking.
06 - Divide zucchini noodles onto plates, top with honey garlic chicken, and garnish with toasted sesame seeds, sliced green onions, and fresh herbs if using. Serve immediately.
