Put 2 tsp of olive oil into a sauce pan and heat over medium-high heat. Put the minced garlic, and chopped onions into the pan and mix into the oil with a rubber spatula. Mix often for 2 minutes, making sure it does not burn.

Reduce the stovetop heat to medium. Put the orange juice, maple syrup, salt, ground black pepper, and red pepper flakes into the pan. Mix and then let the mixture boil for 20 minutes. The sauce should reduce and thicken. Set the sauce aside when it's done.

Put 1 tsp of olive oil into a very large cast iron skillet and heat the pan over medium heat. Put the bite sized chicken into the pan with 1/2 of the orange sauce, a pinch of salt, and a punch of ground black pepper. Let the chicken cook for 10-12 minutes, stirring every so often to cook all sides of the chicken.

Add the broccoli florets, diced red pepper, chopped pencil onions, shredded carrots, shredded cabbage, and yellow squash to the pan. Mix well. Then let the stir fry cook for 5 minutes.

Increase the stovetop heat to medium-high, put the cover on the pan and cook for another 5 minutes.

During this time, take out a plate, cover it in paper towels and place the zoodles onto it. Cover with a paper towel and press down to get all the remaining liquid off of the zoodles.

Then, put the zoodles and the remaining 1/2 of the orange sauce into the pan, mix and cook for 1.5 minutes.

Turn the heat off, and serve immediately. (The zoodles are crunchier right away, but you can still eat them later)