Garlic Chicken Zucchini Noodles (Printable version)
Tender chicken and zucchini noodles combine with garlic sauce for a vibrant, low-carb stir fry.
# What you need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breast, 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 it:
01 - Toss the sliced chicken breast with cornstarch, salt, and black 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. Set aside.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir fry for 4–5 minutes until cooked through. Remove to a plate and set aside.
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 to the pan. Stir fry for 2 minutes until zucchini is just softened.
06 - Return the chicken to the pan. Pour in the sauce and toss everything together for 1–2 minutes until heated through and well coated.
07 - Remove from heat. Garnish with sesame seeds and fresh herbs. Serve immediately.
# Expert tips:
01 -
- The zucchini noodles stay perfectly crisp-tender, never mushy, when you follow the timing exactly
- The sauce comes together in seconds but tastes like it simmered for hours
02 -
- Overcooking zucchini noodles is the biggest mistake, they turn to mush in seconds
- Let your wok get properly hot before adding ingredients or you will end up steaming instead of stir frying
03 -
- Prep all ingredients before turning on the stove because stir frying moves fast
- Room temperature chicken cooks more evenly than cold from the fridge