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Garlic Chicken Zucchini Noodles Stir Fry

Garlic Chicken Zucchini Noodles Stir Fry

Garlic Chicken Zucchini Noodles Stir Fry is a quick, healthy delight packed with flavor and low-carb goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Olive Oil Ideal for sautéing chicken and vegetables; substitute with avocado oil if desired.
  • 1 pound Chicken Breast Can be substituted with turkey or tofu.
  • to taste Salt
  • to taste Black Pepper
  • 4 cloves Garlic Fresh garlic is preferred.
  • 1 cup Red Bell Pepper Can use other bell pepper colors.
  • 1 cup Carrots Can substitute with snap peas or broccoli.
  • ¼ cup Soy Sauce Low-sodium or tamari for gluten-free.
  • 1 tablespoon Honey Agave syrup can be used as a substitute.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used instead.
  • 1 tablespoon Grated Ginger Ground ginger can be used in less amount.
  • ½ teaspoon Red Pepper Flakes Adjust for heat preference.
  • 4 cups Zucchini Noodles Spiralized fresh zucchini is preferred.
  • ¼ cup Chopped Green Onions Garnish, can be substituted with chives.
  • 1 tablespoon Sesame Seeds Optional, can substitute with crushed peanuts.

Equipment

  • wok
  • Large Pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once shimmering, add the chicken.
  2. Cook sliced chicken breast for 5 to 7 minutes, season with salt and black pepper, until golden brown. Set aside to rest.
  3. In the same pan, add another tablespoon of olive oil, reduce heat to medium, and sauté minced garlic for 1 minute until fragrant.
  4. Add sliced red bell pepper and julienned carrots. Stir-fry for 3 to 4 minutes until slightly softened.
  5. In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes. Set aside.
  6. Return cooked chicken to the pan with sautéed vegetables. Pour the sauce over and toss gently. Cook for 2 to 3 minutes.
  7. In a separate pan, heat 1 tablespoon of olive oil and sauté zucchini noodles for about 2 minutes until tender but firm.
  8. Combine sautéed zucchini noodles with chicken and vegetable stir fry. Toss until well coated with sauce.
  9. Serve immediately, garnished with chopped green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 620mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, use firm zucchinis and avoid overcooking the zucchini noodles to maintain their texture. Store leftovers in an airtight container for up to 3 days.

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