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Add chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, cornstarch, ground ginger and minced garlic to a small bowl and whisk to combine. Set aside.
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Cut off the ends of each zucchini and run through spiralizer with ⅛ inch spacing blade to create zoodles. Use kitchen scissors to cut them into 10-12 inch pieces. Sprinkle with salt and pepper. Place zoodles in a colander over the sink to allow them to drain while preparing next step.
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Chop chicken into bite sized pieces. Season with salt and pepper.
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Place two tablespoons of olive oil in a large skillet on medium-high heat. Add the bite sized chicken pieces and cook through, about 5-6 minutes, tossing as needed. Add the honey lemon sauce and stir to coat the chicken. Turn up the heat to bring sauce to a boil. Once sauce begins to boil, turn off the heat and set aside.
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Use paper towels to squeeze out any extra moisture from the zoodles.
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Place one tablespoon of olive oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 5-6 minutes, until al dente. Turn off the heat.
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Serve lemon chicken over a bed of zoodles. Be sure to spoon on extra sauce to allow the zoodles to soak up the flavor. Sprinkle on toasted sesame seeds and serve.