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 black pepper.
Stir-fry the chicken for about 5 to 7 minutes until fully cooked and lightly golden.
Remove the cooked chicken from the pan and set aside.
Add another tablespoon of olive oil to the same pan.
Sauté the minced garlic over medium heat until fragrant, about 1 minute.
Add the sliced red bell pepper and julienned carrots.
Stir-fry the vegetables for 3 to 4 minutes until they begin to soften.
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 with the vegetables.
Pour the sauce over the chicken and vegetables and stir to combine.
Cook for an additional 2 to 3 minutes to let the sauce 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 everything is well coated in the sauce.
Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Use pre-spiralized zucchini to cut prep time. Store leftovers in an airtight container in the fridge for up to three days.