Step 1

Preheat a large skillet or wok over medium high heat.

Step 2

Mince the garlic and the scallions. Separate the white and green parts of the scallions.

Step 3

Add the white parts of the scallions, garlic, and ginger to the frying pan with the cooking spray.

Step 4

Cook for 1-2 minutes or until fragrant.

Step 5

Slice the zucchini into thin rounds, and add the zucchini to the frying pan. Season with 1/2 tsp kosher salt.

Step 6

Cook the zucchini for 5-8 minutes or until golden brown and tender. Remove from the pan.

Step 7

To the same pan, add more cooking spray and the ground chicken breast. Season with the remaining 1/2 tsp kosher salt.

Step 8

Cook the chicken until no longer pink, then add the zucchini back to the pan with the coleslaw mix.

Step 9

Cover the pan with a lid to wilt the coleslaw mix,.

Step 10

In a small bowl, combine the teriyaki sauce ingredients and pour into the pan. Simmer for 5-10 minutes over medium heat until the liquid has evenly dispersed into the other ingredients and the vegetables are completely cooked down.

Step 11

Garnish with the green parts of the scallions, sesame seeds and the almonds.

Step 12

Combine the spicy mayo ingredients to serve on top of the stir fry.