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Garlic Chicken Zucchini Noodles Stir Fry

A low-carb stir fry featuring tender chicken, fresh vegetables, and spiralized zucchini noodles tossed in a savory garlic sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 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 fresh
  • 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

Equipment

  • Spiralizer or julienne peeler
  • Large pan or wok
  • Second large pan
  • small mixing bowl
  • cutting board and knife

Method
 

  1. Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add chicken strips, season with salt and pepper, and stir-fry for 5 to 7 minutes until fully cooked and lightly golden. Remove and set aside.
  2. Add another tablespoon of olive oil to the same pan. Sauté minced garlic over medium heat for about 1 minute until fragrant. Add red bell pepper and julienned carrots. Stir-fry for 3 to 4 minutes until they begin to soften.
  3. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes until well combined.
  4. Return cooked chicken to the pan. Pour sauce over chicken and vegetables. Toss well and cook for 2 to 3 minutes until the sauce thickens slightly.
  5. In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Sauté spiralized zucchini noodles for about 2 minutes until tender but still slightly firm (al dente).
  6. Add the cooked zucchini noodles to the chicken and vegetable mixture. Toss everything together until the noodles are well-coated in the sauce.
  7. Remove from heat. Garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

Storage: Store components separately for best results. Keep chicken and vegetables in one container and zucchini noodles in another for up to 4 days in the refrigerator. Zoodles are best within 2 days. Reheat chicken and vegetables in a skillet and combine with freshly cooked zoodles when possible.
Substitutions: Use tamari for gluten-free. Replace chicken with shrimp or thinly sliced beef. Add other vegetables like mushrooms, snap peas, or broccoli. Use regular pasta instead of zucchini noodles for a higher-carb version.
Serving Suggestions: Serve with cauliflower rice, Asian cucumber salad, miso soup, or steamed edamame.
Make-Ahead: Spiralize zucchini up to 2 days ahead and store wrapped in paper towels. Slice chicken and vegetables the night before to save time.
Pro Tip: Cook zucchini noodles separately for only 2 minutes and add at the very end to prevent them from becoming watery. Pat spiralized zucchini dry with paper towels before cooking to remove excess moisture.