Description

A fresh, flavorful bowl combining sesame-marinated chicken, roasted bok choy, and zucchini noodles for a light, balanced meal full of umami and color.

Ingredients

For the Chicken and Marinade:

2 tablespoons soy sauce (use Crystal Soy Sauce, Kikkoman Less Sodium Soy Sauce, or San-J Tamari)

2 teaspoons honey

1/4 teaspoon red pepper flakes

1 teaspoon sesame oil

1 garlic clove, finely minced

2 teaspoons rice vinegar

1 boneless chicken breast, thinly sliced

For the Veggies:

2 medium zucchinis

1/2-inch piece of ginger, minced

1 garlic clove, minced

3 scallions, diced (white and green parts separated)

1 bunch of bok choy, trimmed and cleaned

1/2 tablespoon sesame oil

Salt and pepper to taste

1 teaspoon white sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, whisk together soy sauce, honey, red pepper flakes, sesame oil, garlic, and rice vinegar.

2. Add the sliced chicken breast to a sealable bag and pour in the marinade. Toss to coat and refrigerate for at least 15 minutes.

3. Spiralize the zucchinis into noodles using Blade D. Pat dry with paper towels to remove moisture.

4. Mince ginger and garlic, and dice scallions, keeping white and green parts separate. Trim and chop bok choy.

5. Heat a large skillet over medium-high heat. Add the chicken with marinade and white scallion parts. Season with salt and pepper and cook until golden brown, about 5–7 minutes. Remove and set aside.

6. Cool the pan slightly under cold water, then return to medium heat. Add sesame oil, ginger, and garlic. Cook 10 seconds until fragrant, then add bok choy. Cover and cook 5 minutes until wilted.

7. Remove bok choy, then add zucchini noodles. Cook for 3–5 minutes until al dente.

8. Return chicken and bok choy to the pan, toss everything together, and heat for another minute.

9. Divide into bowls, top with sesame seeds and green scallion parts. Serve warm.

Notes

Use evenly sliced chicken for faster cooking and better flavor absorption.

For extra texture, roast the veggies lightly before adding them to the bowl.

If meal prepping, store chicken, zoodles, and sauce separately to maintain freshness.

Add a splash of apple cider vinegar or lime juice before serving for brightness.

Optional toppings: toasted sesame seeds, roasted peanuts, or a drizzle of tahini for richness.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired