Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the sliced chicken and season with salt and pepper.
Stir-fry the chicken for about 5 to 7 minutes until fully cooked and lightly golden.
Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute.
Add the red bell pepper and carrots and stir-fry for 3 to 4 minutes until they begin to soften.
Meanwhile, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
Return the cooked chicken to the pan, pour the sauce over the chicken and vegetables, and stir well to combine.
Cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly.
In another pan, heat the remaining tablespoon of olive oil over medium heat.
Add the spiralized zucchini noodles and sauté for about 2 minutes until tender but still slightly firm.
Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing until the noodles are coated with the sauce.
Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Use pre-spiralized zucchini to save time. Keep zucchini slightly undercooked if planning to reheat.