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why make this recipe
Garlic Chicken Zucchini Noodles Stir Fry is a wholesome and delicious meal that brings together lean chicken, fresh vegetables, and flavorful noodles. This recipe is not only easy to make but also packed with nutrients, making it a great choice for a healthy dinner. The zucchini noodles replace traditional pasta, giving you a lighter dish that still feels satisfying. Plus, it takes less than 30 minutes to prepare, perfect for busy weeknights!
how to make Garlic Chicken Zucchini Noodles Stir Fry
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 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
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Directions:
- Begin by heating 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until fully cooked through and lightly golden. Remove chicken from the pan and set aside.
- In the same pan, add another tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Add the red bell pepper and carrots to the pan. Stir-fry the vegetables for 3-4 minutes, or until they begin to soften.
- Meanwhile, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes, or until they are tender but still slightly firm.
- Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing everything together until well mixed and the noodles are coated with the sauce.
- Remove from heat and garnish the dish with chopped green onions and sesame seeds before serving.
how to serve Garlic Chicken Zucchini Noodles Stir Fry
Serve this dish hot, right from the skillet. It pairs wonderfully with a simple side salad or can be enjoyed on its own. The colorful veggies make it visually appealing, and it’s perfect for a cozy meal.
how to store Garlic Chicken Zucchini Noodles Stir Fry
If you have leftovers, store them in an airtight container in the refrigerator. The stir-fry will stay fresh for about 2-3 days. To reheat, simply warm it in a skillet over medium heat until heated through.
tips to make Garlic Chicken Zucchini Noodles Stir Fry
- If you prefer different vegetables, feel free to substitute or add any you like, such as broccoli, snap peas, or baby corn.
- For added flavor, marinate the chicken in soy sauce and garlic for a few minutes before cooking.
- You can adjust the level of spice by adding more or less red pepper flakes according to your taste.
variation
For a vegetarian version, you can substitute the chicken with tofu or tempeh. You can also use other types of noodles such as rice noodles or whole wheat pasta if you don’t want to use zucchini noodles.
FAQs
1. Can I use regular pasta instead of zucchini noodles?
Yes, you can use any type of pasta you like. Just cook the pasta according to package instructions and mix it with the stir-fry.
2. Is this dish gluten-free?
To make this dish gluten-free, use a gluten-free soy sauce, or you can substitute it with coconut aminos.
3. Can I prepare this meal in advance?
Yes, you can prep the ingredients ahead of time, but it’s best to cook the dish fresh to enjoy the texture of the zucchini noodles. If making in advance, store the cooked chicken and veggies separately from the noodles to prevent sogginess.
Garlic Chicken Zucchini Noodles Stir Fry
A wholesome and delicious Garlic Chicken Zucchini Noodles Stir Fry packed with nutrients and flavor, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 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
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until fully cooked through and lightly golden. Remove chicken from the pan and set aside.
- Add another tablespoon of olive oil and sauté the minced garlic over medium heat until fragrant, about 1 minute.
- Add the red bell pepper and carrots to the pan. Stir-fry the vegetables for 3-4 minutes, or until they begin to soften.
- Whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables and stir well to combine. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Heat the remaining tablespoon of olive oil in another pan over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes, or until they are tender but still slightly firm.
- Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing everything together until well mixed and the noodles are coated with the sauce.
- Remove from heat and garnish the dish with chopped green onions and sesame seeds before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet over medium heat.