Description

This Garlic Chicken Zucchini Noodles Stir Fry is a quick, flavorful, and healthy dish perfect for a nutritious weeknight meal. Tender chicken pieces are sautéed with aromatic garlic and crisp bell peppers, then tossed with fresh zucchini noodles and a savory soy sauce-based stir-fry sauce. The sesame oil and seeds add a delightful nutty flavor, making it a satisfying low-carb alternative to traditional pasta dishes.

Ingredients

Scale

Protein

2 chicken breasts, boneless and skinless (about 1 lb or 450 g)

Vegetables

2 medium zucchinis (about 500 g)
1 bell pepper (red or yellow), sliced
3 green onions, chopped
4 cloves garlic, minced

Seasonings and Oils

1/4 cup soy sauce (60 ml)
2 tablespoons sesame oil (30 ml)
Olive oil (for cooking)
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)

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Instructions

Prepare the zucchini noodles: Use a spiralizer or vegetable peeler to create zucchini noodles. Set the noodles aside while preparing the other ingredients.
Cook the chicken: Cut the chicken breasts into bite-sized pieces. Season them with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until they turn golden brown and are fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté garlic and bell pepper: In the same skillet, add sesame oil followed by minced garlic and sliced bell pepper. Sauté for 2-3 minutes until the garlic is fragrant and the bell peppers start to soften.
Combine chicken and zucchini noodles: Return the cooked chicken to the skillet. Add the zucchini noodles and pour in the soy sauce. Toss everything together well and cook for an additional 2-3 minutes, just until the zucchini noodles are slightly tender but still crisp.
Finish and garnish: Remove the skillet from heat. Stir in the chopped green onions and sprinkle with sesame seeds if desired. Serve immediately for a fresh and delicious meal.

Notes

For a spicier version, add a pinch of red pepper flakes or a dash of sriracha sauce.
You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
If you don’t have a spiralizer, use a vegetable peeler to create thin zucchini ribbons.
Make sure not to overcook the zucchini noodles to maintain a nice crunch and avoid sogginess.
Use low-sodium soy sauce to reduce the salt content if preferred.