Healthy eating never tasted so good! Join the zucchini noodle craze (zoodles) with my Honey Lemon Ginger Chicken Zucchini Noodle Bowl. A perfect balance of flavors between sweet and tart with the honey lemon ginger glaze.
Place zoodles in a colander and salt liberally (don't skip this step) let sit for 20 minutes and then soak up extra moisture with a paper towel.
In a medium saucepan, add 1 teaspoon of sesame oil, minced garlic and ginger. Sauté over medium heat for 2-3 minutes.
Add honey, lemon juice, lemon zest, apple cider vinegar, gluten-free soy sauce and gluten-free cornstarch stir to fully combine. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
Cut the chicken into bite sized pieces and add to a medium skillet with 1 teaspoon of sesame oil. Add the shredded carrots and chopped cashews.
Sauté the chicken for about 4-5 minutes until lightly browned and no longer has pink in centers.
Add the sauce to the chicken and toss to coat.
Squeeze out excess water from the zoodles with a paper towel.
Add zoodles to the pan with the chicken and sauce and sauté for 3-5 minutes.
Garnish with chopped cashews and lemon wedge/wheel.