Easy 10-minute Asian Zucchini Noodles with Homemade Teriyaki Sauce!!


It’s not been a fun trip.

Beignets are all I’ve eaten.


This is all I have been doing.

Because Cafe Du Monde is open 24 hours.

It’s dangerous territory, guys.

Today, I will be returning to Los Angeles.


  • One tablespoon cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup brown sugar in a bag
  • Three cloves garlic, minced
  • Freshly grated Ginger, 1 Tablespoon
  • Honey 2 Tablespoons
  • Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces
  • Olive oil one tablespoon
  • 1 1/2 pounds 4 medium-sized zucchini, spiralized
  • Sesame seeds, one tablespoon


  • In a small dish, combine cornstarch with 1/4 cup of water. Set aside.
  • Add soy sauce to a small pan over medium heat. Add honey, garlic, Ginger, and brown sugar. Stir in cornstarch until it thickens enough to coat the spoon handle, approximately 2 minutes. Let cool to room temperature. Set aside 1/4 cup.
  • Combine the soy sauce and chicken in a gallon-sized Ziploc bag or a large bowl. Marinate for 30 minutes up to 24 hours, rotating the bag now and then. Drain the marinade from the chicken.
  • Over medium heat, heat olive oil in a large pan. Add the chicken to a large skillet and heat until it is golden brown. Cook for 3-4 minutes.
  • Stir in the zucchini noodles with 1/4 cup of the reserved soy sauce mixture. Mix well.
  • Serve immediately. Garnish with sesame seed if desired.

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