1-First: whisk together the sauce in a small bowl: mix 1/3 cup chicken broth or vegetable broth, 4 tablespoons hoisin sauce, 2 tablespoons soy sauce or Tamari sauce, 2 teaspoons cornstarch, 1/2 teaspoon sesame oil, 1 teaspoon freshly grated ginger, and 1/2 teaspoon Sriracha sauce. Set it aside for now. This simple sauce adds a tangy kick that ties everything together.

2-Next: heat 1 tablespoon of olive oil in a large pan or wok over medium heat. Add the 8 oz. cubed chicken breasts, seasoned with salt and black pepper, and cook for about 4-5 minutes until they’re done. Once ready, set the chicken aside to rest.

3-Now: add the remaining 1 tablespoon of olive oil to the pan and toss in the veggies: 1 red bell pepper cut into strips, 1 carrot cut into strips, 1/2 red onion cut into strips, 1 cup snap peas, 2 cups sliced mushrooms, and 3 cloves minced garlic. Stir them constantly for about 4 minutes until they’re tender but still crisp. For more on keeping veggies just right, check out tips from similar recipes like our fruit pizza prep methods.

4-Pour in the sauce and cook for 2-3 minutes until it thickens. Stir the chicken back in to mix it all up, then gently fold in the 2 spiralized zucchinis. Let it cook for just 1 minute to coat the noodles without making them mushy. Serve right away for the best taste and texture.