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20-Minute Chicken & Zucchini Noodle Stir-Fry

A fast, healthy, and low-carb weeknight dinner featuring tender chicken and fresh zucchini noodles tossed in a savory garlic-ginger sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast boneless, skinless, cut into bite-sized pieces
  • 3 medium zucchini spiralized into noodles
  • 1 tbsp olive oil
Stir-Fry Sauce
  • 0.33 cup low-sodium soy sauce or coconut aminos
  • 2 tbsp chicken broth or water
  • 1 tbsp honey or Keto-friendly sweetener
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp crushed red pepper flakes adjust to taste
  • 0.5 tsp cornstarch or arrowroot powder
Garnish
  • 3 green onions sliced

Equipment

  • Spiralizer
  • Large skillet or wok
  • Tongs
  • Small mixing bowl

Method
 

  1. Spiralize the zucchini into noodles and cut the chicken into bite-sized pieces.
  2. In a small bowl, whisk together soy sauce, broth, honey, sesame oil, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
  3. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes until browned and cooked through.
  4. Stir the sauce mixture again and pour it over the cooked chicken. Let it simmer for 1-2 minutes until it thickens into a glossy glaze.
  5. Add the spiralized zucchini noodles to the skillet. Toss gently with tongs for 1-2 minutes, just until the noodles are warm and coated.
  6. Remove from heat immediately to prevent the zucchini from releasing too much water.
  7. Garnish with sliced green onions and extra red pepper flakes. Serve immediately.

Notes

Do not overcook the zoodles! They only need 1-2 minutes to warm up. If meal prepping, store the cooked chicken/sauce separately from the raw zoodles and combine when ready to eat.