Crispy Sesame chicken with Zucchini Noodl

By: Richa from my good story

1 tablespoon Oil· 350 gms chicken cut into small pieces· Zucchinis spiralized· Sesame Seeds and Green Onionsfor topping
1/2 cup Peanut butter· 2 tablespoons Sesame Oil· 1/4 cup Light low sodium Soy Sauce· 1/4 cup Rice Vinegar· 1 teaspoon Chilli Flakes· 2 tablespoons Maple Syrup or Honey· 2-3 Garlic Cloves roughly chopped· 1 knob Ginger peeled and roughly chopped

1. In a blender or add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later - it works really well as a salad dressing!
2. Heat oil in a pan and add the chicken. As soon as the chicken is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and chicken. Things will become crispy and you finally you'll be left with crispy browned bits of tofu in the pan.
3. To assemble the meal prep containers, divide zucchini noodles in the containers. Divide the tofu amongst the containers and place the mini sauce containers on one side. Place the lid and refrigerate for up to 5 days