Healthy Easy Zucchini Noodle Stir Fry (Printable Version)

Low-carb stir fry with tender chicken and crisp zucchini noodles tossed with colorful vegetables and savory sauce.

# What You'll Need:

→ 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 & Seasonings

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

# How To Make It:

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 to 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 to 3 minutes until just tender.
05 - Add zucchini noodles and stir-fry for 1 to 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 to 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 comes together faster than ordering takeout, with most of the prep happening before the pan even gets hot.
  • You get that satisfying stir-fry experience and restaurant-quality flavors without feeling like you're sacrificing anything.
  • The zucchini noodles stay just tender enough to twirl while keeping the whole dish light and energizing.
02 -
  • Overcooked zucchini noodles become mushy and watery, turning your beautiful stir-fry into a soggy mess; add them last and keep the heat high.
  • Don't skip browning the chicken first because that golden crust adds flavor that plain cooked chicken never has.
  • The sauce thickens as it cools slightly, so it might seem thin in the pan but will be perfect once plated.
03 -
  • Slice your chicken against the grain for maximum tenderness, holding your knife at a slight angle to get thinner pieces.
  • Keep a splash of water nearby because if your sauce starts sticking or caramelizing too much, a teaspoon can save the whole pan.
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