For the stir-fry sauce, whisk together cornstarch and water in a medium-sized bowl. Add remaining sauce ingredients. Set aside.
Add 2 Tbsp. olive oil to a large skillet or wok and heat over medium-high heat. Add chicken to skillet. Cook for 3 to 5 minutes.
Preheat oven to 350° F. Spray an 8x4 loaf pan and set aside.
Shred one cup of zucchini with a food processor or cheese grater. Squeeze out excess liquid with cheesecloth or press dry with paper towels.
Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
Put the beets on the baking sheet. Drizzle with 1 Tbsp. oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.