Garlic Chicken Zucchini Noodles

The first time I made zucchini noodles, I was skeptical that vegetables could ever replace pasta. But after one bite of this stir fry, I was converted forever. The way the zucchini soaks up that garlic sauce while maintaining just the right amount of crunch is absolute magic.

Last Tuesday, my friend Sarah came over looking completely exhausted after work. I whipped this up while she sat at my counter, and by the time we sat down to eat, she declared it exactly what she needed. Theres something about hot, garlicky food that just fixes everything.

Ingredients

• 500 g boneless skinless chicken breast: Slice it thin against the grain for the most tender bites, and the cornstarch coating is what keeps it juicy
• 4 medium zucchini: Spiralize these right before cooking so they dont get watery, and resist the urge to cook them too long
• 3 tbsp low sodium soy sauce or tamari: This is your salty base, and using low sodium lets you control the seasoning better
• 2 tbsp oyster sauce: Adds that deep umami richness that makes stir fries taste professional
• 4 garlic cloves minced: Dont be shy with the garlic, it carries the whole flavor profile
• 1 tbsp honey: Balances the salty elements and helps the sauce cling to everything beautifully

Instructions

Prep your chicken:

Toss the thinly sliced chicken with cornstarch, salt, and pepper until every piece is lightly coated. This step is what gives you that restaurant texture.

Mix the sauce:

Whisk together the 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 skillet or wok over medium high heat and stir fry the chicken for 4 to 5 minutes until golden and cooked through.

Add the vegetables:

Toss in the bell pepper and snap peas first, cooking for 2 to 3 minutes, then add the zucchini noodles and green onions for just 2 minutes more.

Bring it together:

Return the chicken to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until everything is glossy and coated.

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My mother in law asked for the recipe after trying it at our house last month. Shes been cooking for forty years and still said she learned something new about tenderizing chicken. That felt like a real win.

Making It Your Own

Swap shrimp for the chicken and reduce the cooking time to just 2 minutes per side. The sauce works beautifully with almost any protein, and Ive even used it with crumbled tofu for a vegan version that surprised everyone at how good it was.

The Secret To Perfect Noodles

Pat your zucchini noodles dry with paper towels before cooking if they seem especially wet. This simple step prevents your dish from becoming soupy, and I learned this after three failed attempts that were still delicious but not quite right.

Meal Prep Magic

This recipe stores beautifully for up to three days, though the zucchini will release some liquid. Reheat gently in a skillet rather than the microwave to maintain the best texture.

• Keep the garnishes separate until serving to maintain freshness
• Add a splash of water when reheating if the sauce has thickened too much
• Serve with extra crushed red pepper on the table for heat lovers

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This is the dish that proves healthy eating doesnt mean sacrificing flavor or satisfaction. Enjoy every garlicky bite.

Recipe Questions & Answers

→ Can I use alternative proteins?

Yes, shrimp or tofu can be substituted for chicken to suit different dietary preferences.

→ How do I prevent zucchini noodles from getting mushy?

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

→ Is this suitable for a gluten-free diet?

Using tamari instead of soy sauce makes the dish gluten-free. Always check sauce labels to confirm.

→ What cooking tools are recommended?

A large skillet or wok is ideal, along with a spiralizer for preparing zucchini noodles.

→ Can additional flavors be added?

A splash of lime juice before serving brightens flavors and adds a fresh citrus note.