Takeout chicken and broccoli without the soy sauce — coconut aminos stand in for both the soy and the teriyaki, and spiralized zucchini replaces the rice. Fifteen minutes in the marinade is enough.
The chicken comes out of the pan before the vegetables go in, and it should. Left in, it keeps cooking while the broccoli catches up, and by the time the broccoli is bright the chicken is dry. Add the zucchini noodles last — they release water, so the longer they sit in the pan the thinner the sauce gets.
In a bowl, combine chicken chunks with all marinade ingredients and set aside for 15 minutes.
Heat a wok over medium heat. Add in 1 tbsp avocado oil and once hot, add in the ginger and garlic. Once fragrant, add in the chicken with marinade. Saute until just cooked through. Transfer chicken to a bowl.
Heat 1 tbsp avocado oil and stir-fry the broccoli. Add in the zucchini noodles a few minutes after (they cook faster).
Add chicken back into pan with marinade and stir to combine. Add sesame seeds on top for garnish.
0 servings