Chicken Zucchini Noodle Stir-Fry Recipe
A quick high-protein chicken zucchini noodle stir-fry with crisp vegetables and a light garlic ginger sauce, perfect for low-carb dinners and meal prep.
Equipment
- Spiralizer or julienne peeler
- large skillet or wok
- Mixing bowls
- Whisk
- Colander
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 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 green onions sliced
- 1 tbsp toasted sesame seeds optional
For the Sauce:
- 1/4 cup low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tsp toasted sesame oil
- 1 tsp cornstarch mixed with 1 tablespoon cold water
Instructions
- Spiralize the zucchini into noodles. Place them in a colander, sprinkle lightly with salt, and let sit for 10–15 minutes to remove excess moisture. Pat dry with paper towels.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and the cornstarch slurry. Set aside.
- Heat 1/2 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 5–6 minutes until browned and fully cooked. Remove from the pan.
- Add the remaining oil to the skillet. Stir-fry garlic, ginger, bell peppers, and carrots for 2–3 minutes until slightly tender but still crisp.
- Return the chicken to the skillet. Pour in the sauce and toss until evenly coated. Cook for 1–2 minutes until the sauce thickens slightly.
- Fold in the zucchini noodles and cook for 1–2 minutes until just warmed through. Avoid overcooking to keep them firm.
- Plate immediately and top with sliced green onions and toasted sesame seeds.
Notes
- For best texture, store zucchini noodles separately if meal prepping.
- Reheat in a skillet instead of the microwave to keep the vegetables crisp.
- Tamari can be used for a gluten-free option.