Description
This Garlic Chicken Zucchini Noodles Stir Fry is a healthy and flavorful dish combining tender chicken breast with vibrant vegetables and zucchini noodles. Stir-fried in a savory sauce with garlic, ginger, and a hint of honey, it’s a quick and nutritious meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 pound Chicken Breast (Can substitute with turkey or tofu.)
Vegetables
- 4 cloves Garlic, minced (Use fresh garlic for best flavor.)
- 1 medium Red Bell Pepper (Can substitute with other bell peppers or snap peas.)
- 2 medium Carrots, julienned (Can substitute with zucchini or broccoli.)
- 4 cups Zucchini Noodles (Spiralized fresh zucchinis or store-bought zoodles.)
- 2 tablespoons Chopped Green Onions (Optional garnish.)
Oils and Sauces
- 3 tablespoons Olive Oil (Can substitute with avocado oil.)
- 1/4 cup Soy Sauce (Opt for low-sodium for a healthier choice.)
- 1 tablespoon Honey (Can substitute with maple syrup or agave syrup.)
- 2 tablespoons Rice Vinegar (Can substitute with apple cider vinegar or lime juice.)
Spices and Others
- to taste Salt
- to taste Black Pepper
- 1 tablespoon Grated Ginger (Can use ginger paste or ground ginger.)
- 1/2 teaspoon Red Pepper Flakes (Adjust based on spice preference.)
- 1 tablespoon Sesame Seeds (Optional garnish.)
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced chicken breast seasoned with salt and pepper. Stir-fry for about 5–7 minutes until chicken is golden brown. Transfer to a plate and cover to keep warm.
- Sauté garlic: In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add minced garlic and cook for about 1 minute until fragrant.
- Cook vegetables: Incorporate sliced red bell pepper and julienned carrots into the skillet. Stir-fry for about 3–4 minutes until tender but still crunchy.
- Prepare sauce and combine: Whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl. Pour over the vegetables and chicken in the skillet. Cook for an additional 2–3 minutes until the sauce thickens slightly.
- Sauté zucchini noodles: Heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add zucchini noodles and sauté for about 2 minutes until they are tender yet firm to the bite.
- Combine all components: Add the zucchini noodles to the chicken and vegetable mixture, tossing well to coat everything evenly with the sauce. Cook together for another minute to meld flavors.
- Serve: Plate the stir fry in wide bowls or shallow plates. Garnish with chopped green onions and sesame seeds if desired before serving.
Notes
- For a vegetarian or vegan option, substitute chicken with tofu and use a vegan honey alternative or maple syrup.
- Use low-sodium soy sauce to reduce sodium content.
- Adjust red pepper flakes to control the spice level according to your preference.
- Spiralize your own zucchini for the freshest noodles or use store-bought zoodles for convenience.
- This dish can be prepared in under 30 minutes, making it ideal for busy weeknights.
