Description
A flavorful and healthy Garlic Chicken Zucchini Noodles Stir Fry featuring tender chicken strips, vibrant vegetables, and low-carb zucchini noodles tossed in a savory, slightly sweet sauce. This quick and easy stir-fry is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
Vegetables
- 3 medium zucchinis, spiralized
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 4 cloves garlic, minced
- 2 tablespoons green onions, chopped
Sauces & Seasonings
- 3 tablespoons olive oil
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon sesame seeds, for garnish
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and stir-fry for 5-7 minutes until fully cooked and lightly golden. Remove the chicken from the pan and set aside.
- Sauté garlic: In the same pan, add another tablespoon of olive oil and sauté the minced garlic over medium heat for about 1 minute until fragrant.
- Cook the vegetables: Add the sliced red bell pepper and julienned carrots to the pan. Stir-fry for 3-4 minutes until they begin to soften.
- Make the sauce: While the vegetables cook, whisk together low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour the sauce over and stir well. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
- Sauté zucchini noodles: In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for approximately 2 minutes until tender but still slightly firm.
- Combine everything: Add the zucchini noodles to the chicken and vegetable mixture. Toss well to coat the noodles with the sauce and mix all ingredients evenly.
- Garnish and serve: Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- Do not overcook zucchini noodles; they should remain slightly firm to avoid sogginess.
- Adjust red pepper flakes to control the spiciness according to your preference.
- Use low sodium soy sauce to keep the sodium content moderate.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in the refrigerator for up to 3 days.
