This Chicken Zucchini Noodle Stir-Fry is a quick, healthy, and vibrant dinner idea packed with lean protein, fresh vegetables, and flavorful seasonings. The zucchini noodles make it low-carb and gluten-free, perfect for a wholesome yet satisfying meal that can be prepared in under 30 minutes. A delightful twist on classic stir-fry!
Recipe Tips and Tricks:
- Zucchini Noodles: Use a spiralizer for even, noodle-like strips. Blot the noodles with paper towels to reduce moisture.
- Marinate the Chicken: A quick marinade with soy sauce, garlic, and ginger enhances the flavor.
- Cook in Batches: Avoid overcrowding the pan to ensure even cooking and a perfect sear.
- Customize the Veggies: Add carrots, bell peppers, or broccoli for extra nutrition and color.
- Serve Fresh: Zucchini noodles are best enjoyed immediately to maintain their texture and prevent sogginess.
Why You’ll Love This Recipe:
This stir-fry is a delightful blend of savory and fresh flavors that’s as nourishing as it is delicious. The zucchini noodles make it guilt-free and suitable for low-carb or gluten-free diets, while the tender chicken provides protein to keep you full. The recipe is incredibly versatile, allowing you to tailor it to your taste preferences or dietary needs. Plus, it’s fast—perfect for busy weeknights!
Chicken Zucchini Noodle Stir-Fry
Low-carb Chicken Zucchini Noodle Stir-Fry with fresh veggies and savory sauce, perfect for a quick and healthy dinner!
Ingredients
- 2 medium zucchini, spiralized
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons soy sauce (low sodium)
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced thinly
- 1 cup snap peas
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Prepare the Zucchini Noodles: Spiralize zucchini into noodles. Place them on paper towels and gently blot to remove excess moisture.
- Marinate the Chicken: In a bowl, mix soy sauce and cornstarch. Toss chicken slices to coat evenly and let sit for 5 minutes.
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through (5–6 minutes). Remove and set aside.
- Sauté Aromatics: In the same pan, add sesame oil, garlic, and ginger. Sauté until fragrant (30 seconds).
- Cook the Vegetables: Add bell pepper and snap peas. Stir-fry for 3–4 minutes until tender-crisp.
- Combine and Sauce: Return chicken to the pan, add chicken broth, and stir to coat. Toss in zucchini noodles and cook for 1–2 minutes until heated through.
- Serve: Garnish with sesame seeds and serve immediately.
Notes
- Overcooking zucchini noodles can make them watery.
- Adjust seasoning based on the saltiness of your soy sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 216Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 620mgCarbohydrates 10gFiber 3gSugar 5gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chicken Breast: Lean and high in protein, it’s perfect for stir-frying. Substitute with chicken thighs for juicier meat.
- Zucchini: Choose firm, medium-sized zucchini for the best noodles. Avoid overly large ones, which can be watery.
- Soy Sauce: Opt for low-sodium soy sauce to control salt levels. For gluten-free, use tamari or coconut aminos.
- Garlic and Ginger: Freshly minced for authentic stir-fry flavor.
- Sesame Oil: Adds a nutty aroma and depth to the dish.
- Vegetables: Snap peas, carrots, or mushrooms can enhance the dish’s texture and nutritional value.
- Cornstarch: Helps thicken the sauce for a glossy finish.
Variations and Substitutions:
- Protein Swap: Replace chicken with shrimp, tofu, or beef strips for variety.
- Zucchini Alternatives: Use spaghetti squash, shirataki noodles, or whole-grain pasta if preferred.
- Vegetable Choices: Add or substitute broccoli, bok choy, or asparagus.
- Spice It Up: Add crushed red pepper flakes, sriracha, or chili oil for heat.
- Vegan Option: Use tofu or tempeh, and substitute soy sauce with tamari or coconut aminos.
- Sauce Tweaks: Try hoisin sauce or a dash of oyster sauce for additional flavor complexity.
Storage Options:
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to prevent overcooking the zucchini.
- Freezing: Not recommended as zucchini noodles can become mushy upon thawing.
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