Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once shimmering, add sliced chicken breasts seasoned with salt and pepper. Stir-fry for 5–7 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.

In the same pan, add another tablespoon of olive oil and heat it over medium heat. Toss in the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Add the sliced red bell pepper and julienned carrots to the pan. Stir-fry these vibrant veggies for 3–4 minutes until they soften slightly but still retain a crisp texture.

In a small bowl, combine the low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes. Whisk until well-combined. Pour this flavorful sauce over the cooked vegetables in the pan.

Return the cooked chicken to the pan with the vegetables and pour the sauce over everything. Stir well and cook for an additional 2–3 minutes.

In a different pan, heat the remaining olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes, just until they’re tender yet still firm.

Carefully combine the sautéed zucchini noodles with the chicken and vegetable mix in the larger pan. Toss everything together gently.

Remove the pan from heat and garnish your Garlic Chicken Zucchini Noodles Stir Fry with chopped green onions and a sprinkle of sesame seeds. Serve immediately.