1/2 tablespoon sesame oil (plus more for sauce, below)
For the sauce:
1/3 cup water
1/2 tablespoon arrowroot powder
1 1/2 tablespoon low sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon raw honey, melted
1/2 teaspoon fish sauce
1/2 teaspoon sesame oil
Cut zucchini into noodles - this can be done by hand, using a spiralizer, vegetable peeler, or mandolin.
Heat 1/2 tablespoon. sesame oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and cook until well-browned, about 4-6 minutes per side. Allow to cool and then dice into bite-size pieces. Set aside.
In a medium bowl, whisk together all the ingredients for the sauce until combined. Set aside.
Add the ginger, red and yellow peppers, carrots, garlic, and yellow onion, and cook for about 4-6 minutes, stirring frequently.
Add zucchini noodles and chicken back to the pan. Add the sauce and pour over noodles, tossing to make sure everything is coated.
Cook until sauce thickens and zucchini noodles are just tender, about 1-2 minutes.