Teriyaki Chicken Zoodles

2 chicken breasts, cut into strips

Salt and black pepper, to taste

½ cup pineapple chunks

4-5 medium zucchini zoodles

Sauce

1/3 cup water

1/3 cup soy

4 Tbsp. honey

4 Tbsp. rice wine vinegar

2 garlic cloves, minced

½ tsp. grated ginger

2 Tbsp. salt, black pepper and red chili flakes to taste, optional

Sesame seeds, optional

In a medium bowl, whisk together sauce ingredients. 

Heat 1 Tbsp. cooking oil in a large skillet 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 sauce and turn heat to high. Allow sauce to bubble and thicken while stirring, about 1-2 minutes (add more water if necessary).

Add zoodles into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until the zucchini is just tender but still firm. Be careful not to overcook.

Remove from heat, garnished with sesame seeds if desired.