Garlic Chicken Zucchini Noodles

The first time I made zucchini noodles, I was absolutely certain they would be a sad, flavorless substitute for the real thing. I could not have been more wrong about what happened in that wok. The way the zucchini soaks up that garlic sauce while staying perfectly crisp is something else entirely.

Last Tuesday, my roommate walked in just as I was plating this and immediately asked if she could stay for dinner. The garlic hitting the hot oil had filled the entire apartment, and honestly, that scent is half the reason I make this so often now.

Ingredients

• 500 g boneless skinless chicken breast: Thinly slicing against the grain makes every bite impossibly tender, and the cornstarch coating seals in all that moisture
• 4 medium zucchini: Spiralize these right before cooking so they stay crisp, and whatever you do, do not salt them beforehand like some recipes suggest
• 1 red bell pepper: The sweetness here balances all that garlic perfectly, plus the pop of color makes the whole dish feel celebratory
• 2 cups snap peas: These add such a satisfying crunch that you will not even miss regular noodles
• 3 tbsp low sodium soy sauce: Low sodium is actually crucial here because the sauce reduces and concentrates as it cooks
• 2 tbsp oyster sauce: This is the secret ingredient that gives the sauce that restaurant quality depth
• 4 garlic cloves: Freshly minced, nothing from a jar, because the difference is night and day
• 1 tbsp honey: Just enough to balance the salty elements without making this taste like dessert
• 2 tsp sesame oil: This goes in at the very end to preserve that gorgeous aromatic finish

Instructions

Prep the chicken:

Toss the sliced chicken with cornstarch, salt, and pepper until each piece is evenly coated. This little step is what keeps the chicken juicy instead of tough.

Make the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. The honey might need a quick whisk to dissolve completely.

Cook the chicken:

Heat oil in a large wok or skillet over medium-high heat. Add the chicken and stir fry for 4 to 5 minutes until golden and cooked through. Remove to a plate.

Crisp the vegetables:

In the same pan, toss in bell pepper and snap peas. Stir fry for 2 to 3 minutes until they are bright but still have some crunch.

Add the noodles:

Toss in the zucchini noodles and green onions. Stir fry for just 2 minutes. Watch closely here because overcooked zucchini noodles turn into something entirely different and not in a good way.

Bring it all together:

Return the chicken to the pan. Pour in that sauce and toss everything together for 1 to 2 minutes until the sauce coats every strand and heats through.

Finish with love:

Remove from heat immediately. Sprinkle with sesame seeds and fresh herbs while everything is still steaming hot.

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This recipe has become my absolute go-to when friends say they are eating low carb but still want something that feels like a real meal. The way they light up when they take that first bite is honestly the best part.

Making It Your Own

Sometimes I swap in shrimp or tofu when I want something different, and both work beautifully here. The cooking time stays basically the same, which is nice when you want variety without relearning everything.

Getting The Texture Right

The biggest mistake people make with zucchini noodles is cooking them too long. You want them to retain that slight crunch that feels like real pasta, not turn into mush that falls apart in the wok.

Serving Suggestions

This needs nothing more than a simple side, though I have served it over cauliflower rice for extra hungry crowds. The fresh herbs on top are not just garnish, they actually brighten the whole dish.

• Lime wedges on the side make everything pop
• Extra red pepper flakes if you like it hot
• Eat immediately while the zucchini still has that perfect texture

Save

There is something so satisfying about a healthy dinner that actually leaves you feeling excited about eating well tomorrow too.

Recipe Q&A

→ How do you prevent zucchini noodles from becoming mushy?

Stir fry zucchini noodles briefly over high heat—about 2 minutes—to maintain a crisp texture without releasing excess moisture.

→ Can I substitute chicken with other proteins?

Yes, shrimp or tofu work well as alternatives, providing different textures while complementing the garlic sauce.

→ What oils are best for stir frying this dish?

Use neutral oils with high smoke points like vegetable or canola oil; sesame oil adds flavor when added with the sauce.

→ Is this suitable for a low-carb diet?

Yes, using zucchini noodles instead of pasta and lean chicken keeps the dish low in carbohydrates.

→ How can I add more depth to the sauce?

Incorporate fresh ginger, a touch of honey, and a splash of rice vinegar to balance savory and sweet notes.