• Before starting, wash and dry all produce.
• Thinly slice green onions. 
• Thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Peel, then grate 1 tbsp (2 tbsp) ginger.

• Pat chicken dry with paper towels.
• To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
• Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 min, until chicken is cooked through.
• Transfer to a large bowl. Set aside.

• Meanwhile, trim the tops and bottoms from carrot and zucchini.
• Using a vegetable peeler, peel long ribbons from all sides of the length of the carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
• Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.

• Heat a large non-stick pan over medium high.
• When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are tender-crisp.
• Season with salt and pepper.

• Add mushrooms, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder to the large pot.
• Return to a boil over high, then reduce to medium. Cook for 2-3 min, stirring often, until mushrooms are tender.
• Add miso broth concentrate. Stir to incorporate.
• Season with salt and pepper.

• Using two forks, shred chicken.
• Divide shredded chicken, green onions and veggie ribbons between bowls.
• Pour ginger-garlic broth over top.
• Sprinkle sesame seeds over top.
• Drizzle remaining chili-garlic sauce over top.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.