Description
A quick, low-carb stir fry with tender chicken, crisp vegetables, and zucchini noodles tossed in a savory-sweet garlic sauce. Perfect for busy meals with big flavor.
Ingredients
3 medium zucchinis, spiralized and rinsed
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch strips
3 tablespoons olive oil
4 cloves garlic, minced
1 red bell pepper, sliced
1 small carrot, julienned
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped fresh cilantro (for garnish)
1 tablespoon sesame seeds (optional)
Instructions
Preheat a large skillet or wok over medium-high heat. Add 2 tablespoons olive oil and swirl to coat.
Add chicken strips and sauté for 3-4 minutes until golden and nearly cooked through. Transfer to a plate.
In the same pan, add remaining 1 tablespoon olive oil and garlic. Sauté for 1 minute until fragrant.
Add zucchini noodles, bell pepper, and carrot. Toss and cook for 2-3 minutes until zucchini is tender but not mushy.
Pour in soy sauce, honey, vinegar, black pepper, and red pepper flakes (if using). Stir to coat the vegetables and noodles.
Return chicken to the pan. Cook for 2-3 minutes until chicken is fully cooked and sauce reduces slightly.
Garnish with cilantro and sesame seeds before serving.
Notes
If zucchini noodles release water, drain briefly between paper towels before cooking.
Ground turkey or tofu can substitute chicken for a different protein option.
Meal prep tip: Store in airtight containers in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg