Healthy Easy Zucchini Noodle Stir (Printable version)

Tender chicken and zucchini noodles stir-fried with vibrant vegetables in a savory, flavorful sauce.

# What You'll Need:

→ Protein

01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 3 medium zucchini, spiralized into noodles
03 - 1 large red bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 green onions, sliced for garnish

→ Sauce

09 - 3 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon cornstarch, optional for thickening
14 - 1/2 teaspoon chili flakes, optional for heat

→ Oil and Seasonings

15 - 1 tablespoon olive oil or neutral cooking oil
16 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and chili flakes. Set aside.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken, season lightly with salt and pepper, and stir-fry for 4 to 5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
03 - In the same skillet, add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrots and bell pepper. Stir-fry for 2 to 3 minutes until just tender.
05 - Add zucchini noodles and stir-fry for 1 to 2 minutes, just until they begin to soften while avoiding overcooking to prevent sogginess.
06 - Return the cooked chicken to the skillet. Pour in the sauce and toss everything together for 1 to 2 minutes, allowing the sauce to coat and slightly thicken.
07 - Taste and adjust seasoning if needed. Remove from heat and serve immediately, garnished with sliced green onions.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means a weeknight dinner that doesn't involve takeout containers.
  • Your plate looks like a work of art with all those colors and textures, but it tastes even better than it looks.
  • You get that full-belly feeling from the protein and veggies without the afternoon energy crash that heavy carbs bring.
02 -
  • If your zucchini noodles turn into mush, you've learned the hard way what I learned after my second attempt: they cook in less time than you think, so have everything else ready before they hit the pan.
  • The sauce gets better as it sits for a few minutes because the cornstarch continues to thicken it, so if it seems thin at first, wait 30 seconds before panicking.
03 -
  • Prep absolutely everything before you start cooking because stir frying happens fast and there's no time to be chopping vegetables once the heat is on.
  • If you don't own a spiralizer, a julienne peeler works fine for creating noodle-like strands, and honestly it builds character into the meal because each strand is slightly different.
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