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Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2


  • 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


  • 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.
  • 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.
  • 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.
  • Divide the chicken and zucchini noodles into bowls and top with bok choy. Garnish with sesame seeds and green parts of the scallions.