📖 Instructions

1. First, prep your zucchini. If using a spiralizer, create zucchini noodles. If using a vegetable peeler, create long ribbons. Set aside.
2. Next, slice the chicken into bite-sized pieces. Season generously with salt and pepper. This is crucial for flavor!
3. Heat your wok or large skillet over medium-high heat. Add 1 tablespoon of olive oil or your preferred cooking oil. Once hot, add the chicken and stir-fry until cooked through and slightly browned, about 5-7 minutes. Don't overcrowd the pan; work in batches if needed.
4. While the chicken cooks, chop your garlic and ginger. Once the chicken is almost done, add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant. Don't burn the garlic!
5. Toss in the zucchini noodles. Stir-fry for 2-3 minutes, until they're slightly softened but still have a nice bite. Don't overcook them; they should retain some texture.
6. Add the cashews to the pan. Stir to combine everything. If using roasted cashews, do this towards the end to prevent burning.
7. Taste and adjust seasonings. A little more salt and pepper might be needed, or perhaps a squeeze of lime juice for extra zing!
8. Serve immediately. Garnish with chopped green onions or sesame seeds for extra visual appeal (and flavor!).