Step 1

In a small bowl, whisk together cornstarch with 2 tablespoons water; set aside.

Step 2

In a small saucepan over medium heat, add soy sauce, ¼ cup water, honey, Truvia, garlic, and ginger. Bring it to a simmer. Stir in cornstarch mixture and mix until thickened, about 2 minutes; Pour into a small bowl and place in the freezer to chill. Set a timer for 30 minutes so you don’t forget it. Remove from the freezer and set aside.

Step 3

In a large Ziploc plastic bag or large bowl, combine ¼ cup chilled soy sauce mixture and chicken; marinate for at least 30 minutes or overnight, turning the plastic bag.

Step 4

In the meantime, make the zucchini noodles (zoodles). Place zoodles in a microwave-safe bowl and cook for about 5-6 minutes, to soften. (I use this step so you don’t need a lot of oil when cooking with chicken).

Step 5

Add onions to a small microwave bowl and cook in the microwave for 2 minutes, to soften.

Step 6

Heat olive oil in a large, nonstick pan over medium heat. Add chicken, including marinade from plastic bag and onions. Cook until golden brown and cooked through, about 3-4 minutes.

Step 7

Stir in zoodles and reserved soy sauce mixture until well combined, about 2 minutes. If desired,  sprinkle all over stir fry with 1 teaspoon sesame seeds.