Chicken Stir Fry with Zucchini Noodles

Chicken Marinade
1 lb. boneless, skinless chicken thighs
1 Tbsp toasted sesame oil (plus additional for stir frying)
1 Tbsp olive oil
2 cloves garlic, minced
½ tsp sea salt
½ tsp fresh grated ginger
⅛ tsp red pepper flakes
Veggie Stir Fry
4 large zucchini
5 green onions, sliced (include whites and some green parts)
4 cups fresh broccoli florets
2 large carrots, cut into thin matchsticks
6 oz. snow peas (or snap peas)
1 red pepper, sliced in strips
2 cups sliced cremini mushrooms
⅓ cup coconut aminos
½ tsp fresh grated ginger
1 clove garlic, minced
Sea salt to taste

Cut the chicken into one-inch pieces, trimming away any excess fat. In a medium bowl, whisk together the chicken marinade. Add the chicken and toss well to evenly coat. Set aside.
Use a spiralizer (or julienne peeler) to make zucchini noodles; set aside. (For step-by-step instructions on how to make zucchini noodles, be sure to check out How to Spiralize in 3 Easy Steps.)
Cut and slice remaining veggies as noted above, making sure to keep the red pepper and mushrooms separate from the other ingredients. Then, heat a wok or large sauté pan over medium-high heat.
Once the pan is hot, add 1 tablespoon of toasted sesame oil. Add the diced green onions and sauté a minute or two until fragrant. Then, add the chicken making sure to evenly distribute throughout pan. Allow chicken to sear for a minute. Then, gently toss to cook all sides, just until chicken is opaque (about 2 minutes).
Add the broccoli, carrots and snow peas. Toss well to combine. Sauté about 2 minutes. Then, add the coconut aminos, grated ginger and garlic. Toss well to evenly distribute throughout veggie mixture. Cover pan for about 2 minutes until veggies begin to slightly soften.
Next, add the red pepper and mushrooms. Toss well to combine ingredients and continue sautéing about 2 minutes uncovered.
Finally, add the zucchini noodles and toss well to combine. Cover the pan to allow the zucchini noodles to steam cook until they reach desired consistency. (We prefer ours al dente, so 1-2 minutes is generally all it takes.)
Remove cover, toss well to combine ingredients. Season with additional sea salt to taste, if desired. Enjoy!

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