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Garlic Chicken Zucchini Noodles Stir Fry

Garlic Chicken Zucchini Noodles Stir Fry: A Flavorful Delight

Garlic Chicken Zucchini Noodles Stir Fry is a quick, low-carb dish packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breasts Chicken thighs can be used for a juicier bite.
  • to taste Salt and black pepper Season to perfection for enhanced flavor.
For the Zucchini Noodles
  • 3 medium Zucchini Spiralized; use a vegetable peeler if you don’t have a spiralizer.
For the Vegetables
  • 1 piece Red bell pepper Sliced; any bell pepper works as a substitute.
  • 1 cup Carrots Julienned; can swap with snap peas for variety.
For the Sauce
  • 3 tablespoons Olive oil Essential for sautéing; avocado oil is a great alternative.
  • 4 cloves Garlic Minced; essential for the signature taste.
  • 1/4 cup Low sodium soy sauce Opt for gluten-free soy sauce or coconut aminos if needed.
  • 1 tablespoon Honey Adds sweetness; agave syrup works for a vegan twist.
  • 1 tablespoon Rice vinegar Substitute with apple cider vinegar if preferred.
  • 1 teaspoon Ginger Grated; enhances warmth and flavor.
  • 1/2 teaspoon Red pepper flakes Adjust to personal spice preference.
For Garnish
  • 2 tablespoons Green onions Chopped; brightens up the dish.
  • 1 tablespoon Sesame seeds Adds crunch and visual appeal.

Equipment

  • large pan or wok
  • small bowl

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper and stir-fry for 5-7 minutes, until golden brown and cooked through. Remove and set aside.
  2. In the same pan, add another tablespoon of olive oil. Sauté minced garlic for about 1 minute until fragrant.
  3. Add sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes until they soften slightly.
  4. Whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes in a small bowl.
  5. Return cooked chicken to the pan, pour the sauce over, and stir to coat. Cook for an additional 2-3 minutes until slightly thickened.
  6. In a separate pan, heat the remaining tablespoon of olive oil and sauté spiralized zucchini noodles for 2 minutes until tender yet firm.
  7. Fold the zucchini noodles into the chicken and vegetable mixture in the large pan.
  8. Garnish with chopped green onions and sesame seeds and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Zucchini may soften further when reheated.

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