Follow these steps carefully for a perfect, non-soggy, and delicious zoodle stir-fry every time. The key is to work quickly and have all your ingredients prepped and ready to go before you start cooking (a technique known as mise en place).

Step 1: Prepare the Sauce and Zoodles

• In a small bowl, whisk together all the stir-fry sauce ingredients: low-sodium soy sauce (or tamari), sesame oil, honey (or maple syrup), rice vinegar, and cornstarch. Whisk until the cornstarch is fully dissolved and there are no lumps. Set the sauce aside.
• Using a spiralizer, create noodles from your zucchini. If you don’t have one, you can use a julienne peeler or a mandoline with a julienne blade. Place the finished zoodles on a plate lined with a few paper towels to absorb any excess moisture. This is a crucial step to prevent a watery stir-fry. You can gently press another paper towel on top to help draw out more water.

Step 2: Cook the Chicken

• Cut the chicken breasts into uniform, bite-sized cubes (about 1-inch). Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper.
• Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
• Let the chicken cook undisturbed for 2-3 minutes per side, until it’s golden brown and cooked through. The browning process (Maillard reaction) creates a huge amount of flavor.
• Once cooked, remove the chicken from the skillet and set it aside on a clean plate.

Step 3: Sauté the Vegetables and Aromatics

• To the same skillet (don’t wipe it out!), add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
• Add the sliced red bell pepper and the julienned carrot to the skillet. Stir-fry for 3-4 minutes. You want the vegetables to become crisp-tender—still with a bit of a bite, but no longer raw.

Step 4: Combine and Finish the Dish

• Return the cooked chicken to the skillet with the vegetables.
• Give your prepared stir-fry sauce a final quick whisk (the cornstarch may have settled) and pour it all over the chicken and vegetables. Stir everything together to coat.
• Let the sauce bubble and simmer for 1-2 minutes. You will see it thicken and become glossy as the cornstarch activates.
• Turn the heat down to medium-low. Add the prepared zoodles to the skillet. Using tongs, gently toss the zoodles with the chicken, vegetables, and sauce for only 1-2 minutes. The goal is just to heat the zoodles through, not to “cook” them. Overcooking is what leads to a watery mess.
• Once the zoodles are warmed and coated in the sauce, immediately remove the skillet from the heat.

Step 5: Garnish and Serve

• Divide the stir-fried zoodles and chicken among serving bowls.
• Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately and enjoy!