Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic vinegar, hoisin sauce, water, Sambal Oelek, sugar, and cornstarch; set aside. This sauce will bring all the flavors together.

Season the chicken pieces with kosher salt and black pepper, to taste. Heat the grapeseed oil in a large, deep nonstick pan or wok over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken from the pan and set it aside.

Reduce the heat to medium. Add sesame oil, garlic, and ginger to the skillet. Cook until fragrant, about 30 seconds. Be careful not to burn the garlic.

Add the red bell pepper to the skillet. Stir in the prepared soy sauce mixture and bring to a boil. Once boiling, reduce the heat and simmer until thickened and bubbling, about 1 to 2 minutes.

Stir in the zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry; the zucchini will release moisture which helps create a sauce.

Once cooked, mix the previously set aside chicken back into the skillet, combining it with the vegetables and sauce.

Divide the mixture between two bowls (about 2 cups each) and top with crushed dry roasted peanuts and scallions.

Serve immediately and enjoy your delicious creation!