Preparing the Korean BBQ Marinade
In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1½ tablespoons brown sugar (or 1 tablespoon monk fruit sweetener for low-carb), 2 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1 tablespoon gochujang (adjust to taste) until well combined. Stir in 1 teaspoon toasted sesame seeds (optional) and 1 finely chopped green onion.
Marinating the Chicken
Season 2 boneless, skinless chicken breasts (about 8–10 oz each) lightly with salt and black pepper to taste, then coat them in the prepared marinade. Let the chicken marinate for at least 20–30 minutes (or longer in the refrigerator for deeper flavor), turning occasionally to ensure even coverage.
Cooking the Chicken
Heat 1 tablespoon avocado oil or olive oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and cook for about 5–6 minutes per side until nicely caramelized and fully cooked through. Pour the reserved marinade into the pan during the last few minutes of cooking, allowing it to simmer and thicken slightly into a glaze that coats the chicken. Remove from heat and let the chicken rest briefly before slicing.
Preparing the Zucchini Noodles
In a separate skillet, heat 1 teaspoon sesame oil over medium heat. Add 2 medium zucchini (spiralized) and cook for about 2–3 minutes, tossing gently so they soften slightly but still retain some bite. Stir in ½ tablespoon soy sauce, 1 clove minced garlic, and 1 teaspoon rice vinegar, then season with salt and pepper to taste. Cook for another 1 minute until everything is lightly coated and fragrant.
Assembling and Serving
Divide the zucchini noodles between plates and top with the sliced Korean BBQ chicken. Spoon any remaining sauce from the pan over the chicken for extra flavor. Garnish with extra sesame seeds, sliced green onions, and optional fresh cilantro or basil leaves. Serve with lime wedges on the side for a bright finish.
