Step 1

Whisk the tamari, sesame oil, sriracha, garlic powder, and ginger together in a small bowl. Pour over the chicken in a larger bowl and toss to coat.

Step 2

Slice the zucchini lengthwise in half, then slice each half into 1/2 inch slices.

Step 3

Heat a large skillet over medium high heat. Add one tablespoon of the oil. Once the oil is hot, add the chicken and all the liquids from the bowl.

Step 4

Stir fry until the chicken is cooked through, about 7 minutes. Transfer the chicken and most of the juices from the pan to a bowl.

Step 5

Add the other tablespoon of oil and the zucchini. Sprinkle with a little salt and pepper, and stir fry until tender, about 5 minutes.

Step 6

Add the chicken back to the pan with all of the juices. Toss well to combine.

Step 7

If you want to thicken the sauce, lower the heat to medium low. Push the meat and veggies to one side of the pan. Sprinkle the glucomannan over the accumulated juices, whisking simultaneously to combine. Stir everything back together.