Garlic Chicken Zucchini Noodles (Printer-Friendly)
Tender chicken and zucchini noodles cooked with garlic in a flavorful stir fry, ready in 30 minutes.
# What You'll Need:
→ 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 It:
01 - Toss 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 chicken and stir fry for 4–5 minutes until cooked through. Remove 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 but not mushy.
06 - Return chicken to the pan. Pour in sauce and toss everything together for 1–2 minutes until heated through and well coated.
07 - Remove from heat. Garnish with sesame seeds and fresh herbs. Serve immediately.
# Expert Advice:
01 -
- This dish comes together in under 30 minutes making it perfect for busy weeknights when takeout calls your name
- The tender chicken absorbs that savory garlic sauce while staying juicy thanks to a simple cornstarch coating trick
- Every bite delivers crisp vegetables and satisfying protein without the carb heavy after effects of traditional stir fry
02 -
- Overcooking zucchini noodles is the number one mistake that ruins this dish
- Cornstarch coating on chicken creates that restaurant style velvety texture you cannot skip
- Have all ingredients prepped before turning on the stove because stir fry moves fast
03 -
- Heat your wok or pan until it is properly hot before adding oil for better searing
- Pat chicken completely dry before coating with cornstarch for the crispest results