Description
A quick, healthy stir fry with succulent chicken and vibrant zucchini noodles.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized into noodles
- 3 tablespoons olive oil, divided
- 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
- Cook the chicken: Start by heating 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry for about 5-7 minutes until cooked through and golden. Remove the chicken from the pan and set it aside.
- Sauté the garlic: In the same pan, add another tablespoon of olive oil. Sauté the minced garlic over medium heat until it’s fragrant, about 1 minute.
- Add veggies: Toss in the sliced red bell pepper and julienned carrots. Stir-fry these vegetables for 3-4 minutes, until they start to soften.
- Make the sauce: While the vegetables cook, whisk together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Combine everything: Return the cooked chicken to the pan and pour the sauce over the chicken and vegetables. Stir everything well and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Prepare zucchini noodles: In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2 minutes until they’re tender but still have a slight crunch.
- Mix and garnish: Combine the zucchini noodles with the chicken and vegetable stir-fry, tossing gently until everything is coated in the sauce. Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
This dish can be made vegetarian by substituting chicken with tofu. Add any seasonal vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg