Description
This Garlic Chicken Zucchini Noodles recipe is a quick and flavorful weeknight dinner that combines tender stir-fried chicken with crisp vegetables and fresh zucchini noodles. Tossed in a savory garlic-ginger sauce with a hint of sweetness and spice, it delivers a healthy, low-carb meal packed with vibrant colors and irresistible tastes.
Ingredients
Scale
Protein
- 1 lb Boneless, Skinless Chicken Breasts (Substitute with chicken thighs for added juiciness.)
Vegetables
- 3 medium Zucchini Noodles (You can use store-bought for convenience.)
- 1 whole Red Bell Pepper (Yellow or green peppers work just as well!)
- 1 cup Carrots (Try substituting with snap peas for variety.)
- 4 cloves Garlic (Feel free to use garlic powder if you’re in a pinch.)
- 2 tablespoons Green Onions (Chives can be a nice substitute.)
Oils & Sauces
- 3 tablespoons Olive Oil (Sesame oil can offer a nuttier twist.)
- 1/4 cup Low Sodium Soy Sauce (Gluten-free soy sauce is perfect for dietary needs.)
- 1 tablespoon Rice Vinegar (Apple cider vinegar is an excellent alternative.)
Other Ingredients
- 1 tablespoon Honey (Maple syrup makes a great vegan substitute.)
- 1 teaspoon Grated Ginger (Ground ginger will do in a pinch.)
- 1/2 teaspoon Red Pepper Flakes (Feel free to omit if you prefer milder flavors.)
- Salt (Essential for seasoning to taste.)
- Black Pepper (Essential for seasoning to taste.)
- 1 tablespoon Sesame Seeds (Chopped nuts can make a delightful alternative.)
Instructions
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the 1 pound of boneless, skinless chicken breasts, seasoned with salt and black pepper. Stir-fry the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Garlic: In the same skillet, add another tablespoon of olive oil and heat over medium heat. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
- Cook the Vegetables: Stir in the sliced red bell pepper and julienned carrots. Cook the vegetables for 3-4 minutes, allowing them to soften slightly while keeping their vibrant color and crunch.
- Prepare the Sauce: In a small bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes until thoroughly combined.
- Combine Chicken and Sauce: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over them and toss to coat evenly. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Sauté the Zucchini Noodles: In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 2 minutes, just until slightly tender.
- Mix Together: Add the sautéed zucchini noodles to the skillet with the chicken and vegetables. Gently toss the mixture together until well combined and all ingredients are coated with the flavorful sauce.
- Garnish and Serve: Sprinkle green onions and sesame seeds over the dish before serving for added flavor and texture.
Notes
- For juicier chicken, substitute chicken breasts with thighs.
- Store-bought zucchini noodles can save prep time.
- Use gluten-free soy sauce to accommodate dietary restrictions.
- Maple syrup can replace honey for a vegan version.
- Omit red pepper flakes for a milder dish.
- Sauté zucchini noodles briefly to prevent sogginess.
- Chopped nuts can be used instead of sesame seeds for garnish.
- Ensure not to overcook vegetables to retain crunch and nutritional value.
