Brush oil over hotplate, season chicken with paprika and cook for 2-3 minutes. Set aside.
Add garlic to the hotplate, stir for 20 seconds and add your zucchini noodles, stir fry for 1-2 minutes (do not overcook as the zucchini will release liquid and go mushy), add cherry tomato, salt & pepper and chilli, stir through, then take off heat.
Don’t have a spiralizer on hand? Never fear. There are ways you can create zucchini noodles without a spiralizer.
Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. Here’s a guide to peeling vegetables quickly, with no cut fingers!
Use a knife. Carefully carve strips from the zucchini, working until you reach the core.
Use a grater. For short, rice like zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.
Kitchen tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.