Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

dairy freemeat & poultry
Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

After that whirlwind of a trip yesterday, I slept until 8:15am today. Usually, I’m up between 7-7:30am, but this morning, there was no way that was happening.

It always amazes me that you can fly halfway across the country and then come back, all in a day. Yesterday was one of those days – to Texas and back.

Since my body traveled hundreds of miles per hour and thousands of miles yesterday, no wonder I was pooped this morning!

Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

Poor Lu, I made him stay in bed with me until 8:15am. Lucky for him, it only takes him about 10-15 minutes to shower and get ready for work, but usually he’s out the door by 8am (sorry, Lu!)

People ask me all the time what my daily “routine” is as a from-home career blogger. It definitely varies (case in point: yesterday), so I figured I’d share a bit about my days.

I plan my blogging days by what I need to get done, of course. So, some days are dedicated to making the recipes for upcoming blog posts. On those days, I make sure I’ve grocery shopped ahead of time so I don’t have to waste time shopping (although, there’s a gourmet grocery store in my actual building – convenient, eh?) If it’s that kind of day (a cooking day), it goes something like this:

  • 7:30am: Wake up, wash my face, make coffee and get in my blogiform (workout spandex and a ratty t-shirt, usually!) Then, I walk Lu out the door.
  • 7:45am: Check all e-mails, respond to the ones that are urgent.
  • 8:30am: Check all social media messages and posts from the night before (Instagram, Facebook, Twitter, etc) – and personally respond to mostly all of them.
  • 9am: Make my morning green smoothie and promote the day’s blog post – post it on Facebook, Pinterest, Tweet it, post it on Instagram.
  • 9:30-11:30am: This is what I call the “take care of business” time: respond to all those non-urgent e-mails, work on open projects, check in with Meaghan (our Brand & Community Manager!), help with customer service with the Inspiralizer and plan my editorial calendar (ie recipe writing), and whatever comes to me that day!
  • 11:30am-2:30pm: Cook! I usually try to cook 2-3 recipes per day, but it varies based on the difficulty of recipe, what comes up that day and also, my patience. While I cook, I try to post on Snapchat, share the process on Instagram. This is my favorite part of the day (obviously!) and totally zens me out.
  • 2:30-3:30pm: Sit at my desk and eat leftover recipes for lunch (or, I’ll make something quick) and respond to e-mails that came through while cooking.
  • 3:30-6:30pm: Edit all of my photos taken from the day’s recipes, edit the recipes (make any tweaks based on my cooking trials), calculate the nutritional information and then write the actual blog post. I also respond to pending e-mails during this time and take care of any other urgent deadlines or requests.
  • 6:30pm: Lu usually walks in around this time and on a good day, we make it to the gym or out for a run.
  • 7:30pm: Cook dinner.
  • 8/8:30pm: Eat dinner.
  • 9pm: This is usually when I get back to any e-mails I couldn’t get to that day or finish up my blog posts, if I didn’t have time at the end of the day. I also check in with social media, check all my comments and messages from followers and respond to them.
  • 10pm: I try to check out of Inspiralized at this time and spend time with Lu, but lately, it’s been all about wedding planning.
  • 11/11:30pm: Bedtime!

Other types of blogging days consist of strategizing, working with brands, meetings in the city, and hours and hours of recipe development (those days, I love!) Some days I hop on the Subway to Whole Foods in TriBeCa to get an ingredient I can’t find in Jersey City – I’ll usually coordinate work lunches or coffee meetings on those days.

Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

I can’t even tell you how I truly fill my days, but let me tell you, I work all day every day and rarely ever take a day off (the last day I took off was the Friday of my bachelorette party and before that, it was when I was in the Dominican Republic over Christmas/New Year’s!) But the thing is, is that, I don’t want to take days off – I love what I do, I love coming up with new recipes to share and I love reading your reactions – whether it’s one of you tagging another friend on Instagram and saying “let’s make this!” or it’s a heartfelt e-mail.

Anyway, enough blabbering. Today’s recipe is loaded with umami flavor and tons of healthy greens. Bok choy will quickly become one of your favorite ways to get in your veggies (aside from spiralizing, of course!) and you’ll find yourself adding it all your stir fries and meals.

Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

The sriracha at the end is optional, but I love the spiciness it gives to the savory veggies and chicken. The zucchini noodles are perfect here, as when they cook, the moisture they release blends in with the extra juices from the chicken and makes somewhat of a sauce.

If you’re a vegetarian, use edamame beans or tofu. If you’re Paleo or gluten-free, just substitute coconut aminos for the soy sauce!

Oh and in the summertime, grill the chicken and bok choy in this recipe – it will really infuse those flavors!

Have you ever dreamed of being a blogger? What kind of blogger would you be (lifestyle, food, DIY, etc)?

Nutritional Information & Recipe


Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

Yields 2

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • For the chicken and marinade:
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon sriracha or pinch of red pepper flakes
  • 1 teaspoon sesame oil
  • 1 garlic clove, finely minced
  • 2 teaspoons rice vinegar
  • 1 boneless chicken breast, sliced into thin strips
  • For the rest:
  • 2 medium zucchinis
  • 1/2” piece of ginger
  • 1 garlic clove
  • 3 scallions
  • 1 bunch of bok choy
  • 1/2 tablespoon sesame oil
  • salt and pepper, to taste
  • 1 teaspoon white sesame seeds, to garnish


  1. Whisk together all the ingredients for the teriyaki sauce. Add the chicken strips to a zip-tight plastic bag and pour in the marinade. Shake the bag to toss and place in the refrigerator for at least 15 minutes.
  2. While the chicken marinates, spiralize the zucchinis using Blade D, mince the ginger and garlic and dice the scallions, separating the white and green parts. Also, chop the ends off of the bok choy and discard.
  3. Once chicken is done marinating, heat a large skillet over medium-high heat and then add in the chicken with marinade and white parts of the scallions and season with salt and pepper. Once cooked, transfer to a plate and then rinse the skillet under cold water until cool. Put the skillet back over medium heat and add in the sesame oil. Once oil heats, add in the ginger, garlic and let cook for 10 seconds or unil fragrant. Then, add in the bok choy. Season with salt, pepper, cover and cook for 5 minutes or until bok choy is wilted and cooked through, slightly seared and brown. Transfer the bok choy to a plate and immediately add in the zucchini noodles, cooking for 3-5 minutes or until al dente. Once noodles are cooked, toss in the chicken with juices and toss for another minute to heat up the chicken.
  4. Divide the chicken and zucchini noodles into bowls and top with bok choy. Garnish with sesame seeds and green parts of the scallions.


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Mmm this looks so good! I love sesame!
Amy B. says:
I read that you calculate the nutrition facts for your recipes. I have always been daunted by this task. Is there any easier way than dividing the nutrition facts for each of the amounts of the ingredients in the recipe? Maybe an app? Amy
Ali Maffucci says:
I usually use! They have an easy nutritional calculator.
Edith says:
Hi Ali, you have an amazing daily workload and I admire your self-discipline. Sorry to add to it, but I really hope you can help. I remember another of your followers asking whether it would be possible for you to send recipes in a way that the picture of it can be printed together with the recipe on one page and you were going to look into this. Any luck? Would be great if this was possible. Many thanks in advance Edith from London
Mary Beth says:
Can't wait to make this! Thanks for all your hard work, Ali! You deserve every bit of success!
Denise says:
What is the sauce drizzled on the dish in the photos?
Anonymous says:
Probably the sriracha she mentioned earlier in the post.
Kaitlin says:
This recipe looks so good! Is there is a replacement for rice vinegar? It's something I don't use so I don't know if there is another common vinegar I could use.
Lois says:
Ali, I am assuming when you mention sesame oil in your ingredients that you are meaning Toasted Sesame Oil. If I am mistaken and you use regular clear sesame oil for sauteeing, please let me know as I use both and I have noticed that a lot of recipes out there and in magazines and cookbooks too do not differentiate between the two. (As you can see I am a stickler for exact ingredients so I can really appreciate the taste and textures of the finished product.) Thanks in advance for a response!
Ali Maffucci says:
Lois, I've used toasted and regular sesame interchangeably for years! It won't affect the taste too profoundly. Here, I used toasted!
Lois says:
Thanks for the quick response Ali. I appreciate knowing what you used specifically for this recipe. Toasted sesame oil is one of my most favorite flavors (unfortunately not my hubby's). However I will definitely make this dish and will not share it with him - ha! (But I will make him a salad of his own - I'm really not mean!
Sarah says:
Hi Ali, I'm a huge fan and converted many of my friends & family to using spiralized veggies and your spiralized/website/cookbook. If I'm having company for dinner I go to your app or book for a recipe. I feel a little silly that I'm a bit confused about something- how do you alter the recipe if the chicken & bok choy are grilled? Do I just sauté the scallions, ginger, garlic, and siracha, then add in the zucchini noodles, then top with the grilled chicken & Bok choy? Will there be enough "sauce"? I love to be cooking on the grill in the warm weather. More recipes & directions using grilled items would be great! Thank you in advance! Keep the awesomeness coming!
Judy says:
8 Smart Points (wonder why the "Sugars" are so high?)
Judy says:
Ali, do you think the sugars are too high?
Judy says:
i get 8 SP when I figure it from your nutritional info. When I figure from the ingredients, I get 5 SP.
Mindy Kabrich says:
Made this last night! Simple ingredients, easy to prep and prepare, and soooo yummy!

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