Garlic Chicken Zucchini Noodles Stir Fry

The sizzle of garlic hitting hot oil fills your kitchen with an aroma that promises something special, and this garlic chicken zucchini noodles stir fry delivers exactly that. Tender chicken strips, crisp vegetables, and spiralized zucchini come together in a savory-sweet sauce that satisfies your stir fry cravings while keeping things light and vegetable-forward.

Zucchini noodles transform this dish into a low-carb dinner that doesn’t feel like you’re missing anything. The fresh vegetables stay crisp, the chicken stays tender, and the garlicky sauce ties everything together in a way that makes you forget you’re eating healthy.

Why You’ll Love This Garlic Chicken Zucchini Noodles Stir Fry

The 35-minute timeline includes spiralizing the zucchini, which means if you buy pre-made zoodles or prep them ahead, this comes together even faster. Everything cooks in two pans with straightforward techniques that don’t require advanced skills or special equipment beyond a spiralizer.

Each serving delivers substantial protein from the chicken while the zucchini noodles provide volume without the carbs of traditional pasta. The combination of fresh vegetables adds color, crunch, and nutrition, making this a complete meal that doesn’t need anything else on the plate.

I love how the sauce balances savory soy sauce with a touch of honey sweetness and the brightness of rice vinegar. The ginger and garlic create layers of flavor that make each bite interesting, and the red pepper flakes add just enough warmth without overwhelming the dish.

This recipe works beautifully for meal prep since the components store well separately. Cook everything on Sunday, keep the elements in different containers, and you have ready-made lunches or quick dinners all week. The zucchini noodles hold up better than you’d expect when stored properly.

The low-carb aspect makes this appealing for various eating styles without requiring specialty ingredients or complicated substitutions. You’re simply replacing pasta with vegetables while keeping all the satisfying elements of a good stir fry intact.

Ingredients for Garlic Chicken Zucchini Noodles Stir Fry

I prefer chicken breasts sliced thin for this recipe because they cook quickly and stay tender in the high heat of stir frying. Partially freezing the chicken for 15 minutes makes slicing much easier and more uniform.

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 3 medium zucchinis, spiralized (zoodles)
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup carrots, julienned
• 1/4 cup low sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• 2 tbsp green onions, chopped for garnish
• 1 tbsp sesame seeds for garnish

Choose zucchini that are firm and medium-sized—the giant ones contain too many seeds and release excess water when cooked. Smaller zucchini spiralize more easily and have better texture. If you don’t have a spiralizer, many grocery stores sell pre-spiralized zucchini noodles in the produce section, which saves time.

Fresh garlic is essential here since the dish is called garlic chicken zucchini noodles stir fry—four cloves might seem like a lot, but they mellow significantly when cooked and provide the backbone of the flavor. Fresh ginger has more punch than ground, and grating it on a microplane releases the most flavor while keeping the texture smooth.

Low sodium soy sauce gives you control over the salt level in the final dish. Regular soy sauce works but can make things too salty, especially after the sauce reduces. Rice vinegar adds the characteristic tang that brightens Asian-inspired dishes—avoid seasoned rice vinegar, which contains added sugar.

The vegetables should be cut to similar sizes so they cook evenly. Julienned carrots cook faster than thick chunks and match the thin zucchini noodles better visually. Red bell pepper adds sweetness and color, though yellow or orange peppers work equally well.

How to Make Garlic Chicken Zucchini Noodles Stir Fry

The key to great stir fry is having everything prepped before you start cooking. Once that pan gets hot, things move quickly, and you won’t have time to stop and chop vegetables.

1. Sear Chicken: Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat until the oil shimmers and moves easily across the surface. Add the chicken strips in a single layer, working in batches if necessary to avoid crowding. Season with salt and black pepper. Let the chicken sit undisturbed for 2 minutes to develop a golden sear, then stir and continue cooking for another 3 to 5 minutes until the chicken is cooked through with no pink remaining. The internal temperature should reach 165°F. Remove the chicken to a clean plate and set aside.

2. Sauté Aromatics & Veggies: Add another tablespoon of olive oil to the same pan. The pan should still be hot—if it’s cooled down, let it heat up again for 30 seconds. Add the minced garlic and cook for about 1 minute, stirring constantly so it doesn’t burn. You’ll smell the garlic immediately when it becomes fragrant. Add the sliced red bell pepper and julienned carrots. Stir-fry for 3 to 4 minutes, tossing frequently, until the vegetables begin to soften but still have some crunch. The bell pepper should be bright and slightly blistered on the edges.

3. Make Sauce: While the vegetables cook, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl until the honey dissolves completely. The sauce should be well combined with no streaks of honey remaining.

4. Combine: Return the cooked chicken and any accumulated juices to the pan with the vegetables. Pour the prepared sauce over everything. Toss well to coat all the ingredients evenly. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and clings to the chicken and vegetables. The sauce should look glossy and reduced.

5. Cook Zoodles: While the chicken and vegetables are cooking with the sauce, heat the remaining tablespoon of olive oil in a separate large pan over medium heat. Add the spiralized zucchini noodles. Cook for just 2 minutes, tossing frequently with tongs, until the noodles are tender but still have a slight firmness. They should be al dente, not mushy. Cooking them separately and briefly prevents them from releasing too much water, which would dilute the sauce.

6. Finish: Add the cooked zucchini noodles to the pan with the chicken and vegetable mixture. Toss everything together gently but thoroughly until the noodles are well-coated in the sauce and evenly distributed throughout. Work quickly here so the zoodles don’t continue cooking and becoming soggy.

7. Serve: Remove from heat immediately. Transfer to serving plates or bowls. Garnish each portion with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.

The most common mistake is overcooking the zucchini noodles. They need just 2 minutes—any longer and they release water that makes the whole dish watery and dilutes the carefully balanced sauce. Another tip is making sure your pan stays hot throughout cooking. If the temperature drops too low, ingredients steam instead of sear, resulting in less flavor development.

What to Serve with Garlic Chicken Zucchini Noodles Stir Fry

This stir fry is substantial enough to serve as a complete meal, but certain sides enhance the experience and round out dinner.

Cauliflower Rice: Keeping with the low-carb theme, cauliflower rice provides extra bulk without adding many carbohydrates. The mild flavor complements the garlicky stir fry without competing, and it soaks up any extra sauce beautifully.

Asian Cucumber Salad: Thinly sliced cucumbers marinated in rice vinegar, sesame oil, and a touch of sugar provide cool, refreshing contrast to the warm stir fry. The crisp texture and bright acidity balance the savory sauce perfectly.

Steamed Edamame: A simple bowl of lightly salted edamame adds extra protein and gives you something to snack on while finishing the stir fry. The slightly sweet, nutty flavor pairs naturally with Asian-inspired dishes.

Miso Soup: A light miso soup with tofu, seaweed, and green onions brings warmth and umami depth without being heavy. It’s especially satisfying during cooler months and takes just minutes to prepare.

Sesame Snap Peas: Quickly sautéed snap peas with a drizzle of sesame oil and sesame seeds add another vegetable element with minimal effort. The sweet crunch complements the tender zucchini noodles.

Spring Rolls: Fresh spring rolls filled with shrimp, herbs, and rice noodles served with peanut sauce create a light appetizer that fits the Asian flavor profile. They add variety to the meal without making it too heavy.

Pro Tips & Variations

Pat the zucchini noodles dry with paper towels after spiralizing to remove excess moisture. This simple step prevents watery stir fry and helps the sauce adhere better to the noodles.

Use two pans as directed rather than trying to cook everything in one. Cooking the zoodles separately gives you control over their texture and prevents overcooking. The extra pan is worth the slightly increased cleanup.

Don’t skimp on the garlic—four cloves creates the bold garlic flavor the recipe promises. If you’re a serious garlic lover, add an extra clove or two. The high heat mellows the sharpness, leaving behind sweet, fragrant garlic essence.

Extra Vegetables: Add mushrooms, snap peas, or broccoli florets along with the bell pepper and carrots. Baby corn and water chestnuts bring authentic Asian restaurant character to the dish.

Spicier Version: Double the red pepper flakes or add a tablespoon of sriracha to the sauce for more heat. Fresh sliced Thai chilies stirred in at the end provide serious spice and beautiful color.

Shrimp Alternative: Replace the chicken with 1 pound of large peeled shrimp. They cook even faster—just 2 to 3 minutes total. Season and cook them the same way as the chicken.

Beef Stir Fry: Use thinly sliced flank steak or sirloin instead of chicken. Slice against the grain and cook quickly over high heat for tender beef that pairs beautifully with the garlicky sauce.

Peanut Sauce Version: Add 2 tablespoons of peanut butter to the sauce mixture for a Thai-inspired peanut flavor. Garnish with chopped peanuts instead of sesame seeds.

Extra Ginger: Double the grated ginger for a more pronounced ginger-forward flavor that really wakes up your taste buds. Fresh ginger makes a significant difference here.

Storage & Reheating Tips

Store the components separately for best results. Keep the cooked chicken and vegetables in one container, the zucchini noodles in another, and any extra sauce in a third container. This prevents the zoodles from becoming soggy while stored.

The chicken and vegetables keep in the refrigerator for up to 4 days. The zucchini noodles are best eaten within 2 days since they continue releasing moisture over time. When ready to eat, reheat the chicken and vegetables in a skillet, cook fresh zoodles if possible, and combine.

If you must store everything together, refrigerate in an airtight container for up to 3 days. Expect the zucchini to be softer when reheated. Reheat in a skillet over medium heat, stirring frequently, until warmed through. Add a splash of water or extra soy sauce if the mixture seems dry.

This dish doesn’t freeze well due to the high water content in zucchini. Freezing and thawing turns the noodles mushy and unappetizing. The chicken and vegetable mixture freezes adequately without the zoodles—freeze for up to 2 months, thaw overnight in the refrigerator, and serve with freshly cooked zucchini noodles.

For meal prep, spiralize the zucchini up to 2 days ahead and store in the refrigerator wrapped in paper towels inside a container. The paper towels absorb excess moisture. Slice the chicken and vegetables the night before to make weeknight cooking even faster.

Common Questions

Can I use regular pasta instead of zucchini noodles? Absolutely. Cook 8 ounces of your favorite pasta according to package directions and use it in place of the zoodles. The dish becomes higher in carbs but works perfectly fine with the sauce and chicken.

What if I don’t have a spiralizer? Buy pre-spiralized zucchini noodles from the grocery store, or use a julienne peeler to create thin strips. You can also cut the zucchini into matchsticks with a knife, though they won’t be quite as noodle-like.

How do I prevent watery zucchini noodles? Cook them separately for only 2 minutes, pat them dry before cooking, and add them to the stir fry at the very last moment. Salt draws out moisture, so avoid salting the raw zoodles before cooking.

Can I make this gluten-free? Use tamari instead of regular soy sauce and verify that all other ingredients are certified gluten-free. Tamari has the same flavor profile as soy sauce but is made without wheat.

What if my sauce is too thick or too thin? If too thick, add a tablespoon or two of water and stir until loosened. If too thin, let it simmer for an extra minute or two to reduce and concentrate. The starchy cooking liquid from the zoodles can also help thicken it slightly.

This garlic chicken zucchini noodles stir fry brings together everything you want in a weeknight dinner—quick cooking time, bold flavors, healthy ingredients, and satisfying portions. The combination of tender chicken, crisp vegetables, and those perfectly cooked zucchini noodles creates a meal that feels indulgent while keeping your nutrition goals on track. Give this a try when you’re craving takeout but want something fresher and lighter at home.