Garlic Chicken Zucchini Stir Fry (Print version)
Tender chicken and crisp zucchini noodles tossed in a flavorful garlic sauce for a healthy, quick dinner.
# What you'll need:
→ Chicken
01 - 1.1 lbs boneless skinless chicken breast, thinly sliced
02 - 1 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Vegetables
05 - 4 medium zucchini, spiralized into noodles
06 - 1 red bell pepper, thinly sliced
07 - 2 cups snap peas, trimmed
08 - 2 green onions, sliced
→ Sauce
09 - 3 tbsp low-sodium soy sauce or tamari
10 - 2 tbsp oyster sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey
13 - 2 tsp sesame oil
14 - 4 garlic cloves, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp crushed red pepper flakes
→ Garnish
17 - 1 tbsp sesame seeds
18 - Fresh cilantro or parsley, chopped
# How to make it:
01 - Toss the sliced chicken breast with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
03 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir fry for 4-5 minutes until cooked through. Remove to a plate.
04 - Add bell pepper and snap peas to the same pan. Stir fry for 2-3 minutes until just tender.
05 - Add zucchini noodles and green onions. Stir fry for 2 minutes until zucchini is just softened.
06 - Return chicken to the pan. Pour in sauce and toss everything for 1-2 minutes until heated through. Garnish with sesame seeds and fresh herbs.
# Expert suggestions:
01 -
- The sauce hits every perfect note, savory, sweet, and just enough heat to make things interesting
- Everything cooks in one pan, which means dinner is ready in under 30 minutes and cleanup is practically non existent
02 -
- Overcooked zucchini noodles turn into mush faster than you expect so keep an eye on them and remove from heat while they still have some bite
- Cornstarch coated chicken needs space in the pan or it will steam instead of sear so work in batches if your pan is crowded
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing for an explosion of nutty flavor
- Let your wok get smoking hot before adding ingredients for that authentic restaurant style sear and wok hei flavor