Trim zucchini ends and cut lengthwise into 1/4" planks. Remove any ice-bruised areas. Stack planks and cut into long, 1/4" noodles. Stem, seed, and slice red bell pepper into 1/4" strips. Remove strings from sugar snap peas, if necessary. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop peanuts. Slice Fresno chile into thin rounds.

Pat dry chicken breasts. On a separate cutting board, cut chicken into 1" dice and season with 1/4 tsp. salt. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until a deep brown crust forms, 2-3 minutes per side. Transfer chicken to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.

Return pan to medium-high heat. Add 1 tsp. olive oil, red bell pepper, snap peas, and white portions of green onions to hot pan. Cook, stirring often, until vegetables are lightly browned, 2-3 minutes.

Return chicken and any accumulated juices to pan. Add garlic sesame sauce and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

Place zucchini noodles on prepared baking sheet and toss with ginger, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Broil until tender, 2-3 minutes.

Place a serving of zucchini noodles on a plate. Top with chicken stir fry. Garnish with peanuts, Fresno chile (to taste), and green portions of green onions.