Healthy Easy Zucchini Noodle Stir (Print View)

Tender chicken and crisp zucchini noodles tossed with veggies in a savory Asian-inspired stir fry.

# Components:

→ Protein

01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 3 medium zucchini, spiralized into noodles
03 - 1 large red bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 green onions, sliced for garnish

→ Sauce

09 - 3 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon cornstarch, optional for thickening
14 - 1/2 teaspoon chili flakes, optional for heat

→ Oil and Seasonings

15 - 1 tablespoon olive oil or neutral cooking oil
16 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and chili flakes. Set aside.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken, season lightly with salt and pepper, and stir-fry for 4-5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
03 - In the same skillet, add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrots and bell pepper. Stir-fry for 2-3 minutes until just tender.
05 - Add zucchini noodles and stir-fry for 1-2 minutes, just until they begin to soften, avoiding overcooking to prevent sogginess.
06 - Return the cooked chicken to the skillet. Pour in the sauce and toss everything together for 1-2 minutes, allowing the sauce to coat and slightly thicken.
07 - Taste and adjust seasoning if needed. Remove from heat and serve immediately, garnished with sliced green onions.

# Expert Advice:

01 -
  • It tastes like takeout but actually nourishes your body instead of leaving you with regret.
  • Comes together faster than delivery would arrive, which feels like a small miracle on busy nights.
  • You can pronounce every ingredient and actually know what they do for you.
  • Adaptable enough to use whatever vegetables are lurking in your crisper drawer.
02 -
  • Overcooked zucchini noodles are the enemy here; they go from perfect to waterlogged in about thirty seconds, so watch them like they owe you money.
  • The sauce should coat the noodles, not pool at the bottom, which means the cornstarch makes a real difference if you prefer a glossier finish.
  • Don't skip the sesame oil or try to substitute it with regular sesame seeds because the oil carries a different kind of flavor that's essential here.
03 -
  • Toast some sesame seeds in a dry pan while everything's cooking and sprinkle them on top for a textural element that makes it feel like you actually tried.
  • Have all your ingredients prepped and lined up in the order you'll use them so you can cook without pause and keep that wok heat consistent.
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