Garlic Chicken Zucchini Noodles (Print Version)
Tender chicken and fresh zucchini noodles stir fried with garlic for a vibrant, low-carb dish.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless skinless chicken breasts, 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
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:
01 - Toss sliced chicken with cornstarch, salt, and 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.
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. Transfer to a plate.
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. Stir fry for 2 minutes until zucchini is just softened.
06 - Return chicken to the pan. Pour in sauce and toss everything for 1–2 minutes until heated through and well coated.
07 - Remove from heat. Sprinkle with sesame seeds and fresh herbs. Serve immediately.
# Expert Tips:
01 -
- The whole thing comes together in under 30 minutes, which means dinner is actually possible on busy weeknights
- That savory garlic sauce clings to every single strand of zucchini like magic
02 -
- Zucchini noodles release water as they cook, which is why the sauce should be slightly concentrated before you add them
- Everything moves fast once the zucchini hits the pan, so have your garnish ready before you start cooking
03 -
- Cut all your vegetables before you start anything because the cooking goes too fast for prep work mid stir fry
- A wide wok or skillet gives you more surface area for that nice sear on the chicken