Description
A quick, low-carb stir-fry featuring tender garlic chicken paired with spiralized zucchini noodles. The sweet and savory sauce balances perfectly with the crisp vegetables, making this a nutrient-packed, satisfying meal ready in 35 minutes.
Ingredients
1.5 lbs boneless, skinless chicken breasts, sliced into strips
3 medium zucchinis, spiralized into noodles (fresh or dehydrated)
3 tbsp olive oil or avocado oil
4 garlic cloves, minced
1 tbsp grated fresh ginger
½ tsp red pepper flakes (optional)
¼ cup soy sauce (halal-certified recommended)
2 tbsp honey
1 tbsp rice vinegar
1 bell pepper, sliced
1 small onion, sliced
1–2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
handful fresh cilantro or scallions, chopped
Instructions
Preheat wok or large skillet over medium-high heat
Heat 1 tbsp oil; cook chicken strips until golden and cooked through, 4–5 minutes
Push chicken to one side; add remaining 2 tbsp oil
Sauté garlic, ginger, and red pepper flakes for 1 minute
Add bell pepper and onion; stir-fry until tender, 3–4 minutes
Toss in zucchini noodles; cook 2–3 minutes until just wilted
In a bowl, whisk soy sauce, honey, and rice vinegar
Pour sauce into the pan, stir to coat noodles and chicken
Remove from heat; garnish with green onions and sesame seeds
Notes
Use a spiralizer with 3–4 mm blades for optimal noodle texture
Add frozen peas or carrots for extra vegetable variety
Drain zucchini noodles slightly if using fresh (place in a colander, sprinkle with salt, and wait 10 minutes)
Leftovers store well in the refrigerator for up to 3 days
For keto/paleo, replace soy sauce with coconut aminos
Chicken can be pre-marinated for 30 minutes for deeper flavor