TERIYAKI SAUCE: Pour the soy sauce, water, brown sugar, honey, and sesame oil into a small saucepan over medium high heat. Stir until the sugar is dissolved, about 3 minutes. Turn the heat up to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Remove from heat; set aside.
CHICKEN: Heat vegetable oil in a large skillet over medium high heat. Season the chicken on both sides with salt and pepper to taste.
Place seasoned chicken in the hot skillet and cook for 3-4 minutes on each side or until lightly browned and cooked through.
Add the peppers and pineapple to the skillet and cook for another 1-2 minutes or until softened. Add the garlic and ginger cook for 30 seconds more. Stir in teriyaki sauce.
ZOODLES: Add the zucchini noodles to the skillet, using tongs quickly toss to coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook the zoodles.
Serve immediately garnished with green onions and sesame seeds.
Cook’s Notes: Do not overcook the zoodles or they will get soft and mushy. You can also serve Teriyaki chicken over raw zoodles if desired.