Directions

1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
3. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
5. Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
6. Serve immediately, garnished with sesame seeds, if desired.