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Garlic Chicken Zucchini Noodles Stir Fry

Garlic Chicken Zucchini Noodles Stir Fry: A Healthy Delight

This Garlic Chicken Zucchini Noodles Stir Fry is a quick, healthy, and low-carb dish that marries tender chicken with vibrant veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Can substitute with chicken thighs for more flavor.
For the Zucchini Noodles
  • 3 medium Zucchini Using pre-packaged spiralized zucchini saves time.
For the Stir Fry
  • 3 tablespoons Olive Oil Can use avocado oil as a substitute.
  • 4 cloves Garlic, minced Garlic powder can replace fresh if needed.
  • 1 Red Bell Pepper, sliced Any bell pepper color works.
  • 1 cup Carrots, julienned Can swap with snap peas for variation.
For the Sauce
  • 1/4 cup Low Sodium Soy Sauce Opt for coconut aminos for a soy-free alternative.
  • 1 tablespoon Honey Use maple syrup for a vegan version.
  • 1 tablespoon Rice Vinegar Substitute with apple cider vinegar if necessary.
  • 1 teaspoon Grated Ginger Ground ginger can be used as a quick alternative.
  • 1/2 teaspoon Red Pepper Flakes Adjust or omit based on heat preference.
For Seasoning
  • Salt and Black Pepper Season according to taste.
For Garnish
  • 2 tablespoons Green Onions, chopped Adds freshness.
  • 1 tablespoon Sesame Seeds Optional for added texture and flavor.

Equipment

  • Large pan or wok
  • Small Bowl

Method
 

Cooking Steps
  1. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add chicken, stir-fry for 5-7 minutes until cooked through and golden brown. Set aside.
  2. In the same pan, add another tablespoon of olive oil. Add minced garlic, stirring for 1 minute until fragrant.
  3. Add sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes until slightly softened.
  4. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Set aside.
  5. Return the chicken to the pan, pour the sauce over, and toss to coat. Cook for an additional 2-3 minutes.
  6. In another pan, heat the remaining olive oil over medium heat. Add zucchini noodles, sauté for 2 minutes until tender.
  7. Add zucchini noodles to the pan with chicken and vegetables. Toss to combine.
  8. Plate and garnish with green onions and sesame seeds. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

For best results, use fresh garlic and ginger. Store leftovers in an airtight container and consume within 3 days for optimal texture.

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