Garlic Chicken Zucchini Noodles (Printable)
Tender chicken and crisp zucchini noodles in a flavorful garlic sauce, ready in 30 minutes.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless skinless chicken breast, thinly sliced
02 - 1 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Vegetables
05 - 4 medium zucchini, spiralized into noodles
06 - 1 red bell pepper, thinly sliced
07 - 2 cups snap peas, trimmed
08 - 2 green onions, sliced
→ Sauce
09 - 3 tbsp low-sodium soy sauce or tamari
10 - 2 tbsp oyster sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey
13 - 2 tsp sesame oil
14 - 4 garlic cloves, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp crushed red pepper flakes
→ Garnish
17 - 1 tbsp sesame seeds
18 - Fresh cilantro or parsley, chopped
# How to Make It:
01 - Toss sliced chicken breast with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Set aside.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir fry for 4-5 minutes until cooked through. Remove to a plate and set aside.
04 - Add bell pepper and snap peas to the same pan. Stir fry for 2-3 minutes until just tender.
05 - Add zucchini noodles and green onions to the pan. Stir fry for 2 minutes until zucchini is just softened.
06 - Return chicken to the pan. Pour in sauce and toss everything together for 1-2 minutes until heated through and well coated.
07 - Remove from heat. Garnish with sesame seeds and fresh herbs. Serve immediately.
# Expert Tips:
01 -
- The sauce clings to every spiral of zucchini like it was made for each other, creating those perfect flavor-loaded bites that make low-carb eating feel like anything but a compromise
- It comes together in under 30 minutes, making it perfect for those weeknight evenings when you want something restaurant quality but your energy and time are running thin
02 -
- Zucchini noodles release water quickly once cooked, so resist the urge to keep cooking them even if they seem underdone—they'll continue to soften in the hot sauce
- Don't crowd the pan when cooking the chicken, or it'll steam instead of sear, losing that golden exterior and staying pale and rubbery
03 -
- Have all your ingredients prepped and the sauce whisked before you turn on the stove—stir fry moves fast and there's no time to chop once things start hitting the pan
- Use the largest pan you have or work in batches—overcrowding drops the pan temperature and makes everything steam instead of stir fry