Garlic Chicken Zucchini Noodles Stir Fry
A quick, healthful stir-fry using spiralized zucchini noodles as the base. Tender chicken is marinated in soy sauce, honey, and ginger, then sizzled with garlic, bell pepper, and carrots for bold Asian-inspired flavors. Light, vibrant, and ready in 35 minutes.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: dinner
- Method: Stir-frying
- Cuisine: Asian-Inspired
- Diet: Low-Carb
Ingredients
1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
3 medium zucchinis, spiralized and excess moisture removed
3 tablespoons olive oil
4 cloves garlic, minced
1 red bell pepper, sliced into matchsticks
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 to taste
Instructions
Heat 1 tablespoon olive oil in a wok or skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until browned. Transfer to a plate.
Stir-fry zucchini noodles in 1 tablespoon oil until just tender, about 2 minutes. Push aside.
Add remaining oil, garlic, ginger, and red pepper flakes. Sauté 1 minute.
Return chicken to pan. Add bell pepper, carrots, soy sauce, honey, rice vinegar, and a pinch of salt. Stir-fry 2-3 minutes until vegetables are crisp-tender.
Serve immediately.
Notes
Coconut aminos can replace soy sauce for a keto-friendly version.
Add broccoli, snap peas, or mushrooms for extra vegetables.
Zucchini noodles can be stored in an airtight container for up to 8 hours if salted and drained.