4-6 servings

Ingredients:
1/2 cup chicken or vegetable broth
2 Tbsp low sodium soy sauce, coconut aminos, or Braggs liquid aminos, divided
2 tsp potato starch, or cornstarch
3 Tbsp olive oil, divided
1 Tbsp minced garlic
1 tsp minced fresh ginger
1-1.5 lb chicken tenders, diced
1 large red bell pepper, chopped
1/2 cup sliced red onions
1.5 cups sugar snap peas
2-3 medium zucchini, cut into noodles
Toasted sesame seeds, for garnish

Directions:

In a small bowl, whisk together the broth,1 Tbsp of the soy sauce and starch. Set aside.

Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.

Add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes. Season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan.

With the pan still on medium, add the remaining 1 Tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes.

Transfer to serving plates, sprinkle with toasted sesame seeds & serve immediately

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