Japanese-Style Chicken Teriyaki Zucchini Noodles (Low-Carb)

Ingredients

• 450 g chicken breast, thinly sliced
• 4 medium zucchini
• 3 garlic
• 1 fresh ginger
• 3 coconut aminos
• 1 rice vinegar
• 1 honey
• 1 potato starch
• 2 water
• 1 olive oil
• 1 spinach

Instructions

1. 1

   Spiralize zucchini into noodles. Pat lightly dry to reduce water.

2. 2

   In a bowl, mix coconut aminos, rice vinegar, honey, potato starch, and water.

3. 3

   Heat olive oil in a skillet over medium-high. Sear chicken 5–7 minutes until cooked.

4. 4

   Add garlic and ginger; cook 30–60 seconds.

5. 5

   Pour in sauce and simmer 1–2 minutes until thick and glossy.

6. 6

   Add zucchini noodles and toss 2–3 minutes until just tender. Fold in spinach to wilt.