Chicken Zucchini Noodle Stir-Fry Recipe
Looking to cut carbs without cutting flavor? This Chicken Zucchini Noodle Stir-Fry delivers the perfect balance of clean protein, fresh vegetables, and bold stir-fry flavor—without the heaviness of traditional noodle dishes. Whether you’re watching your macros, trying to eat lighter, or just want a fast and healthy weeknight dinner, this stir-fry checks all the boxes.
With tender chicken breast, spiralized zucchini (aka “zoodles”), and a savory garlic-ginger sauce, this recipe is both nourishing and satisfying. Plus, it cooks in under 30 minutes, making it a staple for busy weeknights or fitness-focused meal preps.
Let’s get into it!
Ingredients
For the Stir-Fry:
- 2 medium zucchini, spiralized (about 3 cups)
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tbsp avocado oil (or olive oil)
- 1 cup sliced red bell pepper
- 1/2 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (optional)
For the Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tsp toasted sesame oil
- 1 tsp cornstarch (mixed with 1 tbsp cold water)
Instructions
1. Prepare the zucchini noodles.
Spiralize your zucchini using a spiralizer or julienne peeler. Place the noodles in a colander over a bowl, sprinkle with a pinch of salt, and let them sit for 10–15 minutes. This helps release excess moisture. Afterward, gently pat dry with a paper towel.
2. Make the stir-fry sauce.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and the cornstarch slurry. Set it aside—you’ll add this at the end to avoid over-thickening.
3. Cook the chicken.
Heat 1/2 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until fully cooked and slightly browned, about 5–6 minutes. Remove from the pan and set aside.
4. Sauté the vegetables.
In the same pan, add the remaining 1/2 tablespoon of oil. Toss in garlic, ginger, bell peppers, and carrots. Stir-fry for 2–3 minutes until fragrant and slightly tender but still crisp.
5. Combine and finish.
Add the cooked chicken back into the pan. Pour in the sauce and toss everything to coat. Cook for another 1–2 minutes until the sauce thickens slightly.
6. Add zucchini noodles last.
Gently fold in the zoodles. Stir-fry for just 1–2 minutes until they are warmed through but still firm. Overcooking will make them mushy.
7. Serve and garnish.
Plate immediately. Top with green onions and toasted sesame seeds. Serve hot and enjoy your light yet protein-packed stir-fry!
Tips for Success
- Don’t overcook the zoodles — They release water quickly. Always add them at the very end.
- Double the sauce if you like it extra saucy or are using more vegetables.
- Make it spicy by adding sriracha or red pepper flakes to the sauce.
- Meal prep tip: Store the zoodles separately and mix them in when reheating to avoid sogginess.
Nutrition Facts (Per Serving – Serves 2)
| Nutrient | Amount |
| Calories | 340 |
| Protein | 38g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugars | 7g |
| Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 690mg |
Storage Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop. Avoid the microwave as it can make the zoodles watery.
- Not freezer-friendly due to the high water content in zucchini.
