Garlic Chicken Zucchini Noodles (Printable Version)
Tender chicken and zucchini noodles tossed in a savory garlic sauce for a quick, healthy meal.
# Ingredient List:
→ 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 or tamari
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:
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 chicken 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. Remove from heat and garnish with sesame seeds and fresh herbs. Serve immediately.
# Expert Tips:
01 -
- Ready in under 30 minutes but tastes like something from a restaurant
- The cornstarch coating makes the chicken incredibly tender every single time
02 -
- Overcooked zucchini noodles turn into mush, so stay right at the stove once they hit the pan
- Cornstarch needs to coat the chicken evenly, so use your hands to toss it gently
03 -
- Prep all ingredients before you start cooking once the heat is on, everything moves fast
- Use a wide pan or wok so the ingredients can spread out and sear rather than steam