This was a wonderful and easy weeknight meal that got a double thumbs up from my toughest critic, my husband. Tough critic might be harsh, but he definitely doesn't hand out recipe compliments when they're not due. And I appreciate that! (when he doesn't like something, his first bite is usually followed by something like "I wonder if you could [insert anything here]." This weekend I tried out these new breakfast cookies with craisins, and he said "I wonder if you could use raisins instead." I mean, yes, I could. They would turn out exactly the same but with raisins instead of craisins.
- 1.5 lb boneless skinless chicken breasts
- 2 cups carrots, chopped into 2-inch pieces
- ~2.5 lb zucchini noodles (I buy them at the store, two containers)
- 3/4 cup low sodium soy sauce
- 3/4 cup water
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1/4 cup Rice vinegar
- 1-2 cloves chopped/minced garlic
- 1/2 (heaping) teaspoon fresh grated ginger
- 1/4 cup corn starch
- Olive oil
- Green onions for garnish (optional)
Add another tablespoon of olive oil to the pan. Add in the chicken, season with pepper and cook until done, about 8 -10 minutes. Pour in the remaining sauce, and allow to thicken over medium heat. Mix in the carrots.
To cook the zoodles, heat a teaspoon of olive oil in a large pan. Add in the zoodles, and cook for about 3 minutes. Drain excess water. Assemble your plate with zoodles, teriyaki chicken, and green onion if you want. Zoodle zoodle zoodle.