Garlic Chicken Zucchini Noodles (Printable)
Tender chicken and zucchini noodles combined in a flavorful garlic stir fry, ready in 30 minutes.
# What You 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
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
# Steps:
01 - Toss sliced chicken breast with cornstarch, salt, and black pepper until evenly coated.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes; 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 plate.
04 - Add bell pepper and snap peas to same pan. Stir fry for 2–3 minutes until just tender.
05 - Add zucchini noodles and green onions; stir fry for 2 minutes until just softened.
06 - Return chicken to pan. Pour in sauce and toss everything together for 1–2 minutes until heated through. Garnish with sesame seeds and fresh herbs.
# Expert Advice:
01 -
- The sauce clings to every strand like a comforting embrace
- Ready in under thirty minutes even on chaotic weeknights
02 -
- Overcooking zucchini noodles turns them into wat disappointment
- Cornstarch on chicken creates that restaurant texture at home
03 -
- Have everything prepped before you heat the pan since stir frying goes fast
- Room temperature chicken cooks more evenly than cold from the fridge