2 medium pieces boneless, skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
Salt and black pepper, to taste
1/2 cup pineapple chunks (optional)
4 medium zucchinis, cut into noodles using a spiralizer or a vegetable peeler
3/4 cup water
1/3 cup low sodium soy sauce
4 tablespoons honey
4 tablespoons rice wine vinegar
2 garlic cloves, minced
1/2 teaspoon grated ginger
2 tablespoons cornstarch
Salt, black pepper and red chili flakes to taste, optional
Green onions, sliced thinly
In a medium bowl, whisk together all the ingredients for the sauce. Season to taste with salt, black pepper and/or red chili flakes.
In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring – about 1-2 minutes.
Notes: If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
Remove from heat and drizzle extra sauce in pan over chicken and serve immediately, garnished with green onions and sesame seeds if desired.