Description
A flavorful and healthy Garlic Chicken Zucchini Noodles Stir Fry featuring tender chicken strips, colorful vegetables, and spiralized zucchini noodles tossed in a savory soy-ginger sauce. This quick and easy stir-fry meal is perfect for a low-carb, nutritious dinner on busy weeknights.
Ingredients
Scale
Protein & Vegetables
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 4 cloves garlic, minced
- 2 tablespoons green onions, chopped (for garnish)
Sauce & Seasonings
- 3 tablespoons olive oil, divided
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken, season with salt and black pepper, and stir-fry for 5-7 minutes until the chicken is fully cooked through and lightly golden. Remove the chicken from the pan and set aside.
- Sauté Garlic: In the same pan, add another tablespoon of olive oil. Sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Cook Vegetables: Add the sliced red bell pepper and julienned carrots to the pan. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
- Prepare Sauce: While the vegetables cook, whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Continue cooking for 2-3 minutes until the sauce thickens slightly.
- Sauté Zucchini Noodles: In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes until tender yet slightly firm.
- Mix Everything: Combine the sautéed zucchini noodles with the chicken and vegetable stir-fry. Toss well so the noodles are coated evenly with the sauce.
- Garnish and Serve: Remove from heat. Garnish with chopped green onions and sesame seeds before serving.
Notes
- To prevent zucchini noodles from becoming soggy, sauté them briefly and avoid overcooking.
- Use low sodium soy sauce to reduce salt content in the dish.
- Adjust red pepper flakes according to your preferred spice level.
- This recipe works well with other spiralized vegetables like sweet potatoes or carrots if desired.
- For gluten-free option, substitute soy sauce with tamari or coconut aminos.
