1 ½poundsmedium shrimp or boneless skinless chicken breasts, cubed
1red bell pepper, diced
1yellow bell pepper, diced
3zucchinis spiralized or small diced
3large carrots, cut into thin matchsticks or chopped
Chopped fresh cilantro
½cuplow-sodium soy sauce
1teaspoonchili-garlic sauce, more to taste, if needed
1tablespoonsfreshly grated ginger
¼cuplow-sodium chicken broth or water
5clovesgarlic, minced or pressed through a garlic press
Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.
While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch. Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.
Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.
Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.
Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.
Sprinkle with chopped cilantro and serve immediately.