Zucchini Noodle Stir Fry with Chicken

Name: Zucchini Noodle Stir Fry with Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 tablespoons sesame oil; 1 pound boneless, skinless chicken breast, thinly sliced; 1 head of broccoli, cut into small florets; 2 carrots, julienned; 1 red bell pepper, thinly sliced; 2 medium zucchini, spiralized into noodles; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup soy sauce (low sodium); 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon sriracha (optional); 2 tablespoons water; 1 tablespoon cornstarch; Sesame seeds for garnish

Author: Tessa

Published: September 23, 2025

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The secret to perfect zucchini noodle stir fry lies in a balance of fresh ingredients and a perfectly balanced sauce. I used to think healthy eating meant sacrificing flavor or spending hours in the kitchen, but this recipe changed everything for me. I first stumbled upon the idea of using zucchini as noodles when I was trying to cut down on carbs a few years ago, and honestly, I was skeptical. Would it really hold up? Would it taste good? One quick weeknight experiment later, and I was hooked! This isn’t just a healthy dish; it’s a vibrant, flavorful, and incredibly satisfying meal that comes together in a flash. It quickly became a staple in my kitchen, proving that healthy cooking can be both delicious and incredibly convenient. Get ready to transform your weeknight dinners!

Why You’ll Love This Zucchini Noodle Stir Fry

This zucchini noodle stir fry isn’t just another dinner recipe; it’s a game-changer! You’ll absolutely adore it because:

It’s incredibly quick to prepare, perfect for busy weeknights.
It’s packed with fresh, healthy vegetables, making you feel great after every bite.
The flavors are bright, savory, and perfectly balanced, satisfying those takeout cravings without the guilt.
It’s endlessly customizable, allowing you to use whatever veggies and protein you have on hand.

It’s truly a dish that delivers on both taste and convenience, making healthy eating a joy.

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The Appeal of Zucchini Noodle Stir Fry

The real star here is the zucchini noodles. They’re a fantastic low-carb, gluten-free alternative to traditional pasta or rice noodles. They soak up all the delicious sauce without adding heavy starches, keeping the dish light, refreshing, and incredibly nutritious. Plus, they add a wonderful, slightly crisp texture!

Essential Ingredients for Zucchini Noodle Stir Fry

Creating this delicious zucchini noodle stir fry starts with gathering the right ingredients. Don’t worry, nothing too fancy here, just fresh, wholesome items that come together beautifully. You’ll need two tablespoons of sesame oil to start, which adds that quintessential Asian flavor. For protein, grab one pound of boneless, skinless chicken breast, thinly sliced for quick cooking. Then, load up on your veggies: one head of broccoli cut into small florets, two carrots julienned, one red bell pepper thinly sliced, and of course, two medium zucchini, spiralized into noodles. For aromatics, have three cloves of garlic minced and one tablespoon of fresh ginger, grated. The sauce is a blend of 1/4 cup low-sodium soy sauce, two tablespoons of rice vinegar, one tablespoon of honey for a touch of sweetness, and one teaspoon of sriracha if you like a little kick. Finally, two tablespoons of water and one tablespoon of cornstarch will help thicken the sauce. Don’t forget sesame seeds for garnish!

Fresh Produce for Your Zucchini Noodle Stir Fry

The vibrant heart of this zucchini noodle stir fry comes from its fresh produce. We’re talking crisp broccoli florets, sweet julienned carrots, and bright red bell pepper, all prepped to perfection. And, of course, the star: two medium zucchini, transformed into beautiful, tender-crisp noodles. Fresh garlic and ginger provide the aromatic base, making sure every bite is bursting with flavor.

Building the Flavorful Zucchini Noodle Stir Fry Sauce

The sauce is where the magic happens for this zucchini noodle stir fry. I always opt for low-sodium soy sauce to control the saltiness, paired with tangy rice vinegar. A touch of honey balances everything out, and for those who love a little heat, sriracha is your friend – adjust it to your personal preference! Water and cornstarch are essential for creating that perfect, glossy, thick texture that coats every single noodle and vegetable. It’s a simple blend that delivers big on taste.

How to Prepare Your Zucchini Noodle Stir Fry

Making this zucchini noodle stir fry is a breeze, I promise! The key is to work quickly and have all your ingredients prepped and ready to go before you even turn on the heat. Stir-frying is all about high heat and fast cooking, so a little organization goes a long way. I’ve broken it down into simple, manageable steps, so you’ll have a delicious and healthy meal on the table in no time. Just follow along, and you’ll be a stir-fry master in minutes. Make sure your wok or large skillet is nice and hot!

Cooking the Chicken for Zucchini Noodle Stir Fry

First up, let’s get that chicken perfectly cooked. Heat one tablespoon of sesame oil in your large skillet or wok over medium-high heat. Once it’s shimmering, add your thinly sliced chicken breast. Stir-fry it for about 5-7 minutes, tossing occasionally, until it’s beautifully browned and cooked all the way through. Remove the chicken from the skillet and set it aside on a plate; you’ll add it back in later.

Stir-Frying the Vegetables for Zucchini Noodle Stir Fry

Now it’s time for the vibrant veggies! Add the remaining one tablespoon of sesame oil to the same skillet. Toss in the broccoli florets and julienned carrots first, as they take a little longer to cook. Stir-fry them for about 3-4 minutes until they start to become tender-crisp – you want them slightly softened but still with a nice bite. Then, add the thinly sliced red bell pepper, minced garlic, and grated ginger. Continue to stir-fry for another 2 minutes, until the garlic and ginger are fragrant and the bell pepper has softened slightly.

Combining and Sauc-ing Your Zucchini Noodle Stir Fry

Once your vegetables are just right, return the cooked chicken to the skillet. Now, add your star ingredient: the zucchini noodles. Toss everything together gently so the noodles get coated with the aromatics and a little oil. In a small bowl, whisk together your prepared sauce ingredients: the low-sodium soy sauce, rice vinegar, honey, sriracha (if using), water, and cornstarch until it’s completely smooth. Pour this delicious sauce evenly over the stir fry. Cook for just 1-2 minutes, tossing constantly, until the sauce thickens to a lovely glossy consistency and coats all the noodles and vegetables. Remove from heat immediately, garnish with sesame seeds, and serve hot!

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Tips for the Perfect Zucchini Noodle Stir Fry

Achieving a truly exceptional zucchini noodle stir fry comes down to a few key techniques I’ve picked up over the years. First, don’t overcrowd your pan. If you’re making a larger batch, cook in two separate portions to ensure everything gets a proper sear and stir-fry, rather than steaming. A hot wok or large skillet is non-negotiable for that authentic stir-fry char. When spiralizing your zucchini, aim for medium thickness – too thin and they’ll get mushy, too thick and they won’t absorb the sauce as well. Finally, taste your sauce before adding it to the pan and adjust seasonings; it’s easier to fix then!

Achieving the Best Zucchini Noodle Stir Fry Texture

The biggest secret to avoiding soggy zucchini noodles is to add them last and cook them quickly. Zucchini releases a lot of water, so you want to minimize their time on the heat. Cook just until they’re tender-crisp, usually 1-2 minutes after adding the sauce. This ensures they maintain their delightful al dente texture and don’t turn into a watery mess.

Zucchini Noodle Stir Fry Variations and Serving Suggestions

One of the best things about this zucchini noodle stir fry is how flexible it is! You can easily swap out ingredients to suit your taste or what you have on hand. Instead of chicken, try thinly sliced beef sirloin or shrimp for a different protein punch. Tofu or tempeh also work wonderfully for a vegetarian option. Experiment with other quick-cooking vegetables like snap peas, sliced mushrooms, baby corn, or even thinly sliced cabbage. For a heartier meal, you can serve this stir fry over a small portion of brown rice or quinoa, or alongside a simple green salad with a ginger-sesame dressing. Don’t be afraid to get creative and make it your own!

Customizing Your Zucchini Noodle Stir Fry

Personalizing your zucchini noodle stir fry is easy and fun! Boost the flavor with a dash of fish sauce or a squeeze of fresh lime juice. For extra crunch, sprinkle with chopped peanuts or cashews. If you love heat, add extra sriracha or a pinch of red pepper flakes. Feel free to throw in any other vegetables that stir-fry well, like bok choy or snow peas, for added color and nutrition.

Frequently Asked Questions About Zucchini Noodle Stir Fry

I get a lot of questions about making this zucchini noodle stir fry, especially from those new to cooking with “zoodles.” It’s totally understandable! You want to make sure you get it right, and I’m here to help. Here are some of the most common questions I hear, along with my best advice:

Can I Make Zucchini Noodle Stir Fry Ahead of Time?

While you can prep many of the ingredients, I don’t recommend cooking the entire zucchini noodle stir fry too far in advance. The zucchini noodles release a lot of water and can become soggy if left sitting in the sauce for too long. For best results, spiralize your zucchini and chop your other veggies ahead of time, and then cook everything right before serving. Leftovers will keep in an airtight container for up to 2-3 days, but the texture won’t be quite as firm as fresh.

What If I Don’t Have a Spiralizer for Zucchini Noodle Stir Fry?

No spiralizer? No problem! You can still enjoy a fantastic zucchini noodle stir fry. My favorite alternative is using a vegetable peeler to create wide, flat ribbons of zucchini. Just peel along the length of the zucchini until you reach the seedy core. You can also use a mandoline for thin, even slices, or even julienne the zucchini by hand with a sharp knife. The texture will be slightly different, but the flavor will be just as delicious!

Estimated Nutritional Information for Zucchini Noodle Stir Fry

I know many of you are curious about the nutritional breakdown of this zucchini noodle stir fry, and I’ve got you covered! Per serving, you’re looking at approximately 350 calories, 15g of fat, 25g of carbohydrates, and a whopping 30g of protein. Please remember, these values are estimates and can vary based on specific ingredient brands, portion sizes, and any substitutions you might make.

Share Your Zucchini Noodle Stir Fry Experience

I absolutely adore hearing from you! If you try this zucchini noodle stir fry, please come back and let me know how it turned out in the comments below. Did you try a fun variation? What did you love most about it? Don’t forget to rate the recipe and share your delicious creations on social media using #MyZucchiniNoodleStirFry – I can’t wait to see your masterpieces!