Description
Chicken Zucchini Noodle is a quick healthy dinner with tender chicken, crisp vegetables, zucchini noodles, and a savory garlic ginger sauce.
Ingredients
1 lb (450 g) boneless skinless chicken breasts, thinly sliced
3 medium zucchinis, spiralized into noodles
3 tbsp olive oil
4 garlic cloves, minced
1 red bell pepper, sliced
1 cup carrots, julienned
1/4 cup low-sodium soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp grated ginger
1/2 tsp red pepper flakes
Salt and black pepper, to taste
2 tbsp green onions, chopped
1 tbsp sesame seeds, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat. Season chicken with salt and pepper and stir-fry for 5 to 7 minutes until cooked and lightly browned. Remove and set aside.
2. Add another 1 tbsp olive oil to the same pan and cook the garlic for about 1 minute until fragrant.
3. Add bell pepper and carrots and stir-fry for 3 to 4 minutes until slightly tender but still crisp.
4. Mix soy sauce, honey, rice vinegar, ginger, and red pepper flakes in a small bowl.
5. Return the chicken to the pan, pour in the sauce, and toss well. Cook for 2 to 3 minutes until the sauce lightly thickens.
6. In a separate pan, heat the remaining 1 tbsp olive oil and cook the zucchini noodles for about 2 minutes until just tender.
7. Combine the zucchini noodles with the chicken mixture and toss until evenly coated.
8. Remove from heat and finish with green onions and sesame seeds before serving.
Notes
Zucchini noodles provide a low-carb substitute for traditional pasta.
Additional vegetables such as broccoli or snap peas can be added.
Adjust the spice level by increasing or decreasing the red pepper flakes.
Leftovers can be refrigerated in an airtight container for up to 3 days.
For longer storage, portions can be frozen for up to 1 month and thawed overnight before reheating.
Reheat gently in a skillet with a small splash of water or soy sauce to maintain moisture.
Chicken thighs can be used instead of chicken breasts.
For a vegetarian version, replace chicken with tofu or tempeh.
For a gluten-free version, use tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg