Instructions

• In a big bowl, toss chicken with tamari, sesame oil, Sriracha, garlic powder, and ginger powder. Make sure every piece is coated. Marinate about 10 minutes or a bit more if you got time.
• Heat 1 tablespoon avocado oil in a skillet on medium-high heat. It’s gotta be nice and hot before you add anything.
• Add the chicken pieces, spread ’em out, don’t crowd. Cook 8 to 10 minutes, flipping now and then, until browned and cooked through that tender pull you want.
• While chicken cooks, slice zucchini into thin rounds or half moons. Keep ’em ready to jump in next.
• Remove cooked chicken from the pan, set aside on a plate. Don’t skip this step; you want the zucchini to cook right in those chicken bits’ flavors.
• Add remaining 1 tablespoon avocado oil to skillet, then toss zucchini in. Sauté about 3 to 5 minutes, just ‘til zucchini is tender but still got crunch.
• Return chicken to pan, sprinkle glucomannan on top and stir everything together. Season with salt and pepper as you like.
• Let it cook another 2 to 3 minutes. Watch sauce thicken up nice and silky, then serve warm with some extra Sriracha if you’re feeling spicy.