In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add seasoned strips of boneless, skinless chicken breasts to the pan, cooking for 5-7 minutes. Stir occasionally until the chicken is golden brown and cooked through, with no pink remaining. Once done, remove the chicken from the pan and set aside.

In the same pan, add an additional tablespoon of olive oil. Heat it over medium heat, then add minced garlic. Sauté for about 1 minute, stirring continuously until fragrant and slightly golden.

Next, toss in the sliced red bell pepper and julienned carrots into the pan. Stir-fry these vegetables for 3-4 minutes, just until they begin to soften yet still retain some crunch.

In a small bowl, whisk together low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes.

Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared sauce over the chicken and veggies, stirring well to coat everything evenly.

In a separate pan, heat the remaining olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes.

Carefully combine the zucchini noodles with the chicken and vegetable stir-fry in the large pan. Gently toss everything together.

Garnish your Garlic Chicken Zucchini Noodles Stir Fry with chopped green onions and a sprinkle of sesame seeds for added crunch. Serve immediately.