The Best Teriyaki Chicken Zoodle Bowl

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Ingredients

• 4 chicken breasts
• 4 zucchinis
• 1/2 cup Tamari soy sauce (coconut aminos are okay too if you aren’t doing soy)
• 1 tsp Ground Ginger
• 1/2 tsp Garlic Powder
• 3 Tbsp Honey
• 1 1/2 Tbsp Arrowroot Powder or cornstarch
• 1/4 cup pineapple juice
• 1/4 cup Water
• 2 Tbsp sesame oil
• Toasted sesame seeds (optional)

Instructions

1. Spiralize the zucchini.
2. Place zoodles in a colander and salt liberally (don't skip this step or you'll get a sticky soggy mess) let sit for 20 minutes then soak up extra moisture with a paper towel.
3. While zoodles are sitting combine Tamari, ginger, garlic, pineapple juice and honey.
4. Heat over medium-high heat.
5. While that is heating up, mix together the water and arrowroot powder or cornstarch.
6. Slowly add it to the saucepan, mixing as you go.
7. You will need to increase the heat, but keep stirring, you don’t want it to clump.
8. Keep stirring, until thickened (about 3-4 minutes).
9. Heat up grill, liberally baste chicken breast with the sauce and grill until temperature reaches 165 degrees.
10. While the chicken is grilling start cooking the zoodles (assuming that it's been at least 20 minutes since you left them to sit)
11. Heat 1 sesame oil in a skillet or pan over medium heat.
12. Add zoodles and continue to cook on medium heat stirring occasionally for about 5 minutes.
13. Add remaining teriyaki sauce to the skillet and simmer over medium low heat until chicken is done.
14. Sprinkle with toasted sesame seeds (optional)
15. Serve immediately.