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

Description

This zucchini noodle stir fry is a quick and healthy meal. It’s packed with fresh vegetables and a flavorful sauce.

Ingredients

Scale

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

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Instructions

Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add remaining 1 tablespoon sesame oil to the skillet. Add broccoli and carrots and stir fry for 3-4 minutes until slightly tender-crisp.
Add red bell pepper, garlic, and ginger to the skillet. Stir fry for another 2 minutes until fragrant.
Return chicken to the skillet. Add zucchini noodles and toss everything together.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha (if using), water, and cornstarch until smooth.
Pour the sauce over the stir fry and cook for 1-2 minutes, tossing constantly, until the sauce thickens and coats the noodles and vegetables.
Remove from heat. Garnish with sesame seeds and serve immediately.

Notes

For extra protein, add shrimp or beef instead of chicken.
Vary the vegetables with snap peas, mushrooms, or bok choy.
Adjust the sriracha to your spice preference.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 780mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg