Description
A vibrant stir fry featuring succulent chicken pieces, tender zucchini noodles, and a medley of colorful vegetables, all infused with garlic and soy.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Sauté the chicken: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the sliced chicken, seasoning it with salt and pepper. Stir-fry for about 5-7 minutes until the chicken turns golden brown and is cooked through. Remove from the pan and set aside.
- Cook the garlic: In the same pan, add another tablespoon of olive oil and reduce the heat to medium. Toss in the minced garlic, stirring for about 1 minute until fragrant.
- Add the veggies: Toss in the sliced red bell pepper and julienned carrots. Stir-fry these colorful veggies for about 3-4 minutes until they begin to soften but still retain some crunch.
- Mix the sauce: In a separate bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables, stirring well to combine all the flavors. Cook for an extra 2-3 minutes, allowing the sauce to thicken slightly.
- Prepare the zucchini noodles: Heat the remaining tablespoon of olive oil in another pan over medium heat. Add the spiralized zucchini noodles, sautéing for about 2 minutes until tender yet slightly firm.
- Bring it all together: Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing everything until well mixed and allowing the noodles to soak up the sauce.
- Garnish and serve: Remove from heat and sprinkle with chopped green onions and sesame seeds to serve.
Notes
Make-Ahead Tips: Prepare the sauce ahead of time and store it in the fridge for up to a week. You can also spiralize zucchini a few days in advance; just store it in an airtight container with a paper towel to absorb excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: stir fry, garlic chicken, zucchini noodles, healthy dinner, quick meals, low carb