why make this recipe
Garlic Chicken Zucchini Noodles Stir Fry is a delicious and healthy meal that comes together quickly. It’s perfect for busy weeknights when you want something nutritious but don’t have a lot of time to cook. The combination of tender chicken, fresh vegetables, and zesty flavor makes this dish satisfying and light at the same time. Plus, using zucchini noodles instead of traditional pasta adds a fun twist and reduces carbs.
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 warm, right after cooking. It pairs well with a sprinkle of extra sesame seeds or chopped cilantro on top. You can also offer lime wedges on the side for an added zing. Enjoy it on its own or with a side of steamed rice or quinoa if you like more carbs.
how to store Garlic Chicken Zucchini Noodles Stir Fry
Store any leftover stir fry in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. When you’re ready to enjoy it again, reheat in a pan over medium heat or in the microwave until warmed through.
tips to make Garlic Chicken Zucchini Noodles Stir Fry
- Make sure not to overcook the zucchini noodles; they should be tender but still have a bit of crunch.
- You can marinate the chicken in the sauce for 15-30 minutes before cooking for extra flavor.
- For added protein, consider incorporating some nuts like cashews or peanuts.
variation
You can swap out the chicken for shrimp or tofu for a different protein option. Add any vegetables you have on hand, such as snap peas or broccoli, for more color and nutrition.
FAQs
Can I use other vegetables in this stir fry?
Yes! Feel free to use any of your favorite vegetables, such as broccoli, bell peppers, or snap peas.
Is this dish gluten-free?
To make it gluten-free, use a gluten-free soy sauce instead of regular soy sauce.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time. Just combine everything right before serving for the best texture.
Garlic Chicken Zucchini Noodles Stir Fry
Ingredients
Method
- In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry for about 5-7 minutes, or until fully cooked through and lightly golden. Remove the 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.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes.
- 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 with chopped green onions and sesame seeds before serving.
