Garlic Chicken Zucchini Noodles

The steam rising from my wok that first Tuesday evening carried this incredible garlic aroma that literally stopped my husband in his tracks on his way to the kitchen. I had spiralized three zucchini in a desperate attempt to use up our overflowing vegetable basket, and somewhere between the snap peas hitting the hot oil and the sauce bubbling up, I realized Id accidentally created something magical. Now its the request I get whenever anyone mentions they are trying to eat lighter but still want actual flavor.

Last summer my sister came over for dinner looking completely defeated after a long day at work, and I made this stir fry in under 20 minutes while she sat at the counter complaining about her boss. Watching her face light up after that first bite, the garlic hitting her senses, then her actually asking for seconds instead of comfort food, was the moment I knew this recipe was a keeper for tough days.

Ingredients

• 500 g (1.1 lbs) boneless skinless chicken breast: Slicing it thin against the grain makes every bite tender and lets the marinade really soak in
• 1 tbsp cornstarch: This creates the silkiest texture on the chicken and helps the sauce cling beautifully
• 4 medium zucchini spiralized: Fresh noodles make all the difference over store bought ones that can be watery
• 1 red bell pepper thinly sliced: Adds this gorgeous color contrast and a sweetness that balances the garlic
• 2 cups snap peas trimmed: They stay crunchy even after the quick cook time
• 2 green onions sliced: Both white and green parts add layers of onion flavor
• 3 tbsp low-sodium soy sauce: The foundation of our savory base without making it too salty
• 2 tbsp oyster sauce: This is the secret ingredient that gives restaurant depth to the sauce
• 1 tbsp rice vinegar: Cuts through the rich elements with a bright acidity
• 1 tbsp honey: Just enough sweetness to round out all the bold flavors
• 2 tsp sesame oil: A little goes a long way for that nutty finishing aroma
• 4 garlic cloves minced: Fresh garlic, never jarred, makes the kitchen smell amazing
• 1 tsp fresh ginger grated: Adds warmth and complements the garlic perfectly
• 1/2 tsp crushed red pepper flakes: Optional but gives this gentle heat that builds

Instructions

Prepare the chicken:

Toss the sliced chicken with cornstarch, salt, and pepper until every piece is lightly coated

Make the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes until the honey dissolves completely

Cook the chicken:

Heat oil in a large wok over medium-high heat, add chicken in a single layer, and stir fry 4 to 5 minutes until golden and cooked through, then remove to a plate

Cook the vegetables:

Add bell pepper and snap peas to the hot pan, stir fry 2 to 3 minutes until they brighten in color but still have crunch

Add the noodles:

Toss in zucchini noodles and green onions, cook 2 minutes until just softened, watching carefully so they do not release too much water

Combine everything:

Return chicken to the pan, pour the sauce over everything, and toss 1 to 2 minutes until heated through and each strand is coated in that glossy sauce

Finish and serve:

Remove from heat immediately, sprinkle with sesame seeds and fresh herbs, then serve while the vegetables are still vibrant and the sauce is bubbling

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My neighbor texted me at 9 pm one night, completely stressed about finding a healthy dinner option after her doctor told her to cut carbs. I brought over a container of this, and the next morning she sent me a photo of her empty container with the caption help, I ate the whole thing. Now she makes it every Sunday for the week ahead and says her teenage son actually requests it over takeout.

Making It Your Own

Once you master the basic technique, this recipe becomes a template for whatever vegetables are in your crisper drawer. I have used shredded cabbage, thinly sliced carrots, even broccoli florets, and each variation brings something different to the table. The sauce works with practically anything, so do not be afraid to experiment.

Perfect Zucchini Noodles Every Time

Spiralizing your own zucchini right before cooking yields the best texture, but if you need to prep ahead, lay the noodles on paper towels for about 15 minutes to draw out excess moisture. This simple step prevents that watery puddle at the bottom of your bowl that can ruin an otherwise perfect stir fry.

Sauce Secrets

The cornstarch coating on the chicken does double duty by thickening the sauce slightly as it finishes cooking in the pan. This is why restaurant stir fries have that glossy, clingy texture that makes every bite flavorful. If your sauce seems too thin, let it bubble for an extra 30 seconds, but watch closely because it thickens fast.

• Whisk the sauce again right before pouring because the sesame oil can separate
• Double the sauce recipe if you love extra coating on your vegetables
• Store leftover sauce in the fridge for up to a week and use it on quick weekday meals

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This recipe has saved more weeknight dinners than I can count, and I hope it becomes your go-to too when you want something healthy but still crave something exciting.

Recipe FAQs

→ How do you keep zucchini noodles from becoming mushy?

Cook zucchini noodles briefly, about 2 minutes until just softened, to maintain their texture and prevent sogginess.

→ Can I substitute the chicken with other proteins?

Yes, shrimp or tofu work well as alternatives, providing different flavors while maintaining dish balance.

→ What is the best way to make the sauce balanced in flavor?

Mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, and fresh ginger for a savory and slightly sweet profile.

→ How should the chicken be prepared before cooking?

Slice the chicken thinly and toss with cornstarch, salt, and pepper to help create a light coating and improve texture.

→ Is this dish suitable for gluten-free diets?

Using tamari instead of soy sauce and ensuring oyster sauce is gluten-free can make this dish gluten-free friendly.