Garlic Chicken Zucchini Noodles (Printable)

Tender chicken and zucchini noodles tossed in a savory garlic sauce for a flavorful, healthy main dish.

# Ingredient List:

→ 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 or tamari for gluten-free
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

# Directions:

01 - Toss the sliced chicken breast with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir fry for 4–5 minutes until cooked through. Remove and set aside.
04 - Add bell pepper and snap peas to the same pan. Stir fry for 2–3 minutes until just tender.
05 - Add zucchini noodles and green onions to the pan. Stir fry for 2 minutes until zucchini is just softened, being careful not to overcook.
06 - Return the chicken to the pan. Pour in the sauce and toss everything together for 1–2 minutes until heated through and well coated.
07 - Remove from heat. Garnish with sesame seeds and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • The cornstarch trick makes the chicken impossibly tender, like restaurant quality stir fry at home
  • Zucchini noodles stay crisp and fresh, never watery or sad, when you cook them just right
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
02 -
  • Overcooking zucchini noodles turns them into watery mush, so stay right by the pan during those final two minutes
  • The sauce thickens slightly as it coats the hot noodles, creating that restaurant style cling without any additional thickener
03 -
  • Preheat your wok until it starts smoking slightly before adding oil, this creates that restaurant style sear on the chicken
  • Cook in batches if your pan is crowded, otherwise everything steams instead of stir fries

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