Scale

For the Chicken:

2 boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon paprika

For the Stir-Fry:

4 medium zucchini, spiralized into zoodles

1 tablespoon olive oil

3 cloves garlic, minced

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

1 carrot, julienned

½ cup snap peas (optional)

¼ teaspoon red pepper flakes (optional)

For the Sauce:

3 tablespoons low-sodium soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water

Cook the Chicken

Heat olive oil in a large pan over medium-high heat.

Season chicken strips with salt, black pepper, garlic powder, and paprika.

Cook for 5–6 minutes until golden brown and cooked through. Remove from the pan and set aside.

Prepare the Stir-Fry

In the same pan, heat 1 tablespoon olive oil and sauté garlic for 30 seconds.

Add bell peppers, carrots, and snap peas, cooking for 3–4 minutes until slightly tender.

Stir in red pepper flakes for heat.

Make the Sauce

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry.

Pour into the pan and mix well with the vegetables.

Combine and Serve

Return cooked chicken to the pan and toss to coat in the sauce.

Add spiralized zucchini noodles and stir-fry for 1–2 minutes until just softened.

Remove from heat and serve immediately.