Why Make This Recipe
Garlic Chicken Zucchini Noodles Stir Fry is not just a meal; it’s a celebration of fresh ingredients and vibrant flavors. If you’re looking for a dish that is both healthy and delicious, this one tops the list. This recipe combines protein-rich chicken with colorful veggies, creating a balanced meal that’s perfect for busy weeknights. The zucchini noodles provide a lighter alternative to traditional pasta, while garlic and ginger give it a fragrant punch that’s hard to resist. Plus, it’s quick to prepare and packed with nutrients, making it an ideal choice for families and individuals who want to eat healthily without spending hours in the kitchen.
How to Make Garlic Chicken Zucchini Noodles Stir Fry
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Directions:
Prepare the Chicken: Begin by heating 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Once hot, add the sliced chicken to the pan. Season the chicken with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until it is fully cooked through and has a light golden color. Once done, remove the chicken from the pan and set it aside.
Sauté the Garlic: In the same pan, add the remaining tablespoon of olive oil. Next, add the minced garlic and sauté it over medium heat until fragrant, which should take about 1 minute. Be careful not to let it burn.
Add the Veggies: Toss in the sliced red bell pepper and julienned carrots. Stir-fry these vegetables for about 3-4 minutes until they start to soften but still have a slight crunch.
Make the Sauce: While the vegetables are cooking, take a small bowl and whisk together the low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes. This sauce will add great flavor to the chicken and vegetables.
Combine Everything: Return the cooked chicken to the pan with the sautéed vegetables. Pour the prepared sauce over the chicken and veggies. Stir well to combine everything. Cook for an additional 2-3 minutes, letting the sauce thicken slightly.
Cook the Zucchini Noodles: In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles to this pan. Sauté them for about 2 minutes, or until they are tender yet still slightly firm.
Mix it All Together: Once the zucchini noodles are ready, combine them with the chicken and vegetable stir-fry in the larger pan. Toss everything together until well mixed and the noodles are coated with the delicious sauce.
Garnish and Serve: Remove the pan from heat. Garnish your dish with chopped green onions and sprinkle sesame seeds on top. Your Garlic Chicken Zucchini Noodles Stir Fry is now ready to be served.
How to Serve Garlic Chicken Zucchini Noodles Stir Fry
Garlic Chicken Zucchini Noodles Stir Fry can be served as a main dish or as a side. Place generous portions on individual plates or bowls. You can also serve it family-style in a large dish, letting everyone help themselves. A sprinkle of extra sesame seeds and more green onions on top will make the dish look even more enticing. If you want to add some extra kick, serve it with lime wedges on the side, as a fresh squeeze can elevate the flavors even more!
How to Store Garlic Chicken Zucchini Noodles Stir Fry
If you have leftovers, storing them is easy. Place any uneaten Garlic Chicken Zucchini Noodles Stir Fry in an airtight container and keep it in the refrigerator. This dish is best consumed within 3 days for optimal freshness. If you want to store it for a longer time, consider freezing it. However, be aware that the texture of the zucchini noodles may change upon thawing. To reheat, simply warm it in the microwave or heat it in a pan over medium heat until warmed through.
Tips to Make Garlic Chicken Zucchini Noodles Stir Fry
Don’t Overcook the Zucchini Noodles: Zucchini cooks quickly, so keep an eye on it. You want them to be tender but not mushy.
Customize the Vegetables: Feel free to add any other vegetables you enjoy. Snow peas, broccoli, or snap peas would also work well in this stir fry.
Marinate the Chicken: For added flavor, you can marinate the chicken in some of the sauce ingredients for 30 minutes before cooking.
Adjust the Spice Level: If you like it spicy, consider adding more red pepper flakes or even a splash of hot sauce.
Fresh Herbs: For an extra pop of freshness, you can toss in some cilantro or basil just before serving.
Variation
You can easily adapt this recipe based on dietary preferences or ingredients on hand. Try swapping out the chicken for shrimp, tofu, or beef. Each protein will give the dish a different flavor and texture. Additionally, switch up the vegetables according to the season or your personal taste. Adding cashews or peanuts can also introduce a nice crunch and additional flavor.
FAQs
1. Can I prepare Garlic Chicken Zucchini Noodles Stir Fry in advance?
Yes, you can prepare the components ahead of time. You can slice the chicken and vegetables in advance and store them in the refrigerator. Just stir-fry them when you’re ready to eat.
2. Is this dish gluten-free?
Yes, if you use gluten-free soy sauce or tamari, this dish can be gluten-free. Always check labels to ensure no gluten-containing ingredients are included.
3. Can I use store-bought zucchini noodles?
Absolutely! Store-bought zucchini noodles are a great time-saver, so feel free to use them in this recipe. Just sauté them for a minute or two to warm them through, since they are already prepped.
Crafting Garlic Chicken Zucchini Noodles Stir Fry is a fulfilling and rewarding experience. This recipe provides a delicious and healthy meal option that you can share with family or enjoy as a solo culinary craving.
Print
Garlic Chicken Zucchini Noodles Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, High Protein
Description
A healthy and delicious stir fry featuring protein-rich chicken and colorful vegetables, served over zucchini noodles.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry for 5-7 minutes until fully cooked.
- Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of olive oil and sauté minced garlic over medium heat for about 1 minute until fragrant.
- Add the sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes until they start to soften but are still crunchy.
- In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes.
- Return the cooked chicken to the pan, pour the sauce over, and stir to combine. Cook for an additional 2-3 minutes.
- In another pan, heat the remaining tablespoon of olive oil over medium heat and sauté the spiralized zucchini noodles for about 2 minutes until tender yet firm.
- Combine the zucchini noodles with the chicken and vegetable mix in the larger pan and toss well.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg