Tbsp orange juice (or broth for a less sweet sauce)
Tbsp sweet thai chili sauce
tsp fresh ginger or ginger paste (optional)
Saute chicken, garlic and vegetables over medium heat until chicken is cooked.
Spiralize zucchini. Use a knife or scissors to cut noodles to the desired length.
Add to pan and heat through.
Combine last 4 ingredients in a small bowl. Add more juice/broth to thin to desired consistency. Pour sauce into pan and mix well.
This is a fairly lightly sauced dish in my opinion. If you like a lot of sauce, add a couple more Tbsp of nut butter and an extra Tbsp of sweet chili sauce and an extra squirt of sriracha and then enough broth to thin to desired consistency.
I tend to leave my sauce a little bit thick because I find it sticks to the chicken and veggies better that way.