With this recipe, you can eat it every day. It’s rich in nutrition and high in antioxidants. Using zucchini as an alternative to carbs is a great way to enjoy your favorite dishes without sacrificing your carb intake.
In a bowl, add chicken, ginger, soy sauce, salt, pepper and marinate for an hour in fridge covered.
Use a spiralizer and shred the zucchinis into zoodles in a large bowl. Add sea salt and toss lightly and sit aside at room temperature for 30 minutes. Drain liquid and wash off salt. Drain well and spread zoodles on a large clean towel. Place in fridge for 1 hour uncovered to dehydrate.
Heat a large pan or wok on medium-high heat and add 1 tablespoon of olive oil and garlic. Once garlic is golden, add chicken mixture and siracha. Cook for 3-5 minutes and transfer to a plate. In the same pan add the other 1 tablespoon of olive oil and cook the onions and carrots. Cook until carrots are tender then transfer to plate with chicken.
In the same pan, heat up sesame oil then blot the zoodles with a paper towel and add to pan. Stir-fry for 5 minutes or until soft. Then add the chicken and onion mixture to pan and cook for 1-2 minutes. Add salt and pepper to taste then divide to 3 storage containers. Garnish with sesame seeds, green onions, and cilantro.