3-4tspFresh Ginger– grated (depending how strong of a ginger taste you want)
½CupScallions– thinly sliced
Sesame Seeds, to taste
Prepare a 8x11’’ baking pan with cooking spray and preheat oven to 400 degrees F.
For the Chicken: Place the chicken pieces, cornstarch, salt and pepper in a plastic bag. Shake the bag until the chicken is well coated in cornstarch.
Heat ¼ cup oil in a large sauté pan over medium-high heat. Add the chicken, in batches if necessary to not crowd the pan*, and sauté until lightly browned, turning to cook all sides, about 2-3 minutes. (chicken will be raw on the inside) Transfer to prepared baking pan and spray the top of chicken with cooking spray.
Bake in preheated oven for 15-20 minutes, or until cooked through.
Meanwhile: Wipe pan of excess oil and reduce heat to medium high. Add 1 tablespoon clean oil to the pan. Add the carrot noodles and a pinch of red pepper flakes. Cook, stirring frequently, until softened, about 5 minutes. Season to taste with salt and pepper. Remove to a bowl and set aside.
Add the garlic to the pan and sauté until fragrant, 30 seconds to 1 minute. Add the remaining sauce ingredients and bring to a simmer, whisking occasionally. Simmer for 3-5 minutes or until sauce in thickened. Turn heat off under skillet.
When chicken is done cooking add it to the sauté pan and toss to coat. (Alternatively, pour the sauce over chicken in the baking pan and toss to coat. Or, toss both noodles and chicken with sauce)
Serve chicken over carrot noodles. Garnish with scallions, sesame seeds and additional red pepper flakes.
*If you don’t have a spiralizer, you can use a vegetable peeler to shred the carrots. *If you don’t like a lot of sauce for the noodles, ½ the sauce recipe *If cooking the chicken in batches, add more oil to pan as needed.