1-In a small bowl, whisk together 2 tablespoons gluten-free hoisin sauce, ¼ cup tamari or soy sauce, 3 tablespoons chopped garlic, and 1 tablespoon ground ginger; set aside.

2-Heat 1 tablespoon sesame oil in a skillet over medium-high heat.

3-Add the 4 chicken thighs (trimmed of fat and cut into cubes) and cook for about 5 minutes until mostly cooked, stirring frequently. Add a few tablespoons of the stir-fry sauce and stir briefly.

4-Remove the chicken from the pan and set aside.

5-Add another 1 tablespoon of sesame oil to the pan, then cook 1 cup sugar snap peas for about a minute.

6-Add 1 sliced pepper, 3 chopped scallions, and 2 spiralized zucchinis. Stir in more of the stir-fry sauce and cook for 5-7 minutes.

7-Return the chicken to the pan, add the remaining stir-fry sauce, and cook for another minute.

8-Serve topped with toasted sesame seeds and additional chopped scallions for garnish.