Peel the carrot and/or the zucchinis and then using a spiralizer, turn them into noodles and side aside.
Heat a deep dish pan or wok on medium high heat, slice the chicken breast in half horizontally and season with salt and pepper. When the pan is nice and hot, sear the chicken breast for a couple of minutes on each side, until the internal temperature reaches 165°. Set the chicken aside and reduce the heat to medium.
Press or mince the garlic, mince or grate the fresh ginger, slice the onion and add all three to the hot pan with sesame oil and sesame seeds. Cook until the onion is translucent and in the meantime dice up the broccoli and trim the baby bok choy.
In a small bowl whisk together the soy sauce, apple cider vinegar, sukrin gold sweetener and water. Slice up the chicken breast.
Once the onion is ready add the broccoli, bok choy, chicken, bean sprouts and the sauce to the pan. Give a stir and allow to cook for a couple of minutes before adding the zucchini and carrot noodles. Mix the zoodles in the sauce and cook for about 5 minutes with a lid on the pan, stirring every minute so that the zoodles are able to soak up as much of that yummy sauce as possible, until the zucchini noodles are perfectly cooked. Serve hot and enjoy!