I was excited to create a vibrant Chicken Recipes With Zucchini dish that balances chicken and spiral zucchini noodles with the bright flavors of garlic and ginger. Incorporating red bell pepper and carrot, this dish highlights fresh, simple ingredients I love preparing. I am happy to share it with you.

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Let me share one of my recent finds that’s become an instant fave. I decided to experiment with a stir fry recipe that features tender, thinly sliced chicken breast and fresh zucchini noodles.

I’ve always been into recipes that mix simple ingredients like 4 garlic cloves minced and a tablespoon of ginger grated right into the dish. Toss in a red bell pepper that’s been thinly sliced and a small julienned carrot, and you’ve got a colorful, punchy meal on your hands.

I was really surprised by how the flavors melded together with just the right touch of low-sodium soy sauce, a splash of rice vinegar, and a drizzle of honey. It brought an edge of both savory and sweet that made each bite unforgettable.

I love playing around with these kinds of recipes that put a creative spin on zucchini noodles and chicken stir fries with so many extra tasty hints. Enjoy giving it a try!

Why I Like this Recipe

I like this recipe because:
1. I love how quick and easy it is to whip up a healthy meal after a busy day.
2. I really enjoy the mix of flavors from the garlic, ginger, and a little bit of spice.
3. I appreciate that it feels fresh and light, yet filling because of the chicken and veggie combo.
4. I dig that it’s full of colorful ingredients that make my plate look as good as it tastes.

GARLIC CHICKEN ZUCCHINI NOODLES STIR FRY RECIPE

First, i slice the chicken really thin and toss it in a bowl with salt, pepper, 2 tablespoons of low-sodium soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar. I let it marinate for about 10 minutes.

While the chicken is chillin in its marinade, i spiralize the zucchini into noodles and set them aside. Now, i heat 2 tablespoons of vegetable oil in a large pan or wok over medium high heat. Once the oil is hot enough, i add in the chicken in a single layer. I let it cook for roughly 4-5 minutes until it gets browned and nearly cooked thru, then i take it out of the pan and set it aside.

In the same pan, i add 4 garlic cloves that i’ve minced, 1 tablespoon of freshly grated ginger, 1 red bell pepper that i’ve sliced thinly, and 1 small carrot julienned. I stir fry these veggies for about a minute until they begin to soften a bit.

Then, i toss the zucchini noodles into the pan and stir gently so they mix with the veggies. After that, i put the chicken back in and sprinkle in 1/2 teaspoon crushed red pepper flakes along with 2 chopped green onions.

To finish it off, i drizzle 1 teaspoon sesame oil over everything and mix it together so each bite gets a little flavor boost. I let everything cook together for an extra 2-3 minutes until the noodles are just tender but i have to be careful not to overcook them.

Finally, if i feel like it, i dust the top with 1 teaspoon toasted sesame seeds and serve the stir fry hot. Enjoy your meal!

Ingredients

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Chicken Breast: Lean, high protein option that makes the dish hearty and super satisfying.
Zucchini Noodles: Low carb veggies rich in fiber, add crunch and a mild fresh flavor.
Garlic: Brings a bold, aromatic punch with antioxidants and supports heart health.
Fresh Ginger: Zesty and warming, enhances with a unique spice note while aiding digestion.
Red Bell Pepper: Provides natural sweetness, vibrant color, plus extra vitamin C for a boost.
Honey: Gives a touch of natural sweetness balancing both savory and spicy notes.
Soy Sauce: Low sodium sauce infuses the stir fry with a rich umami-packed savor.
Carrot: Lightly sliced for crunch and added vitamins enhancing texture and color.
Sesame Seeds: Optional garnish adding nutty flavor and extra crunch with healthy fats.

Ingredient Quantities

1 lb boneless, skinless chicken breast, thinly sliced

4 medium zucchini, spiralized into noodles

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, thinly sliced

1 small carrot, julienned

2 green onions, chopped

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

2 tablespoons vegetable oil

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

Salt and pepper to taste

1 teaspoon toasted sesame seeds (optional)

How to Make this

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1. First, slice up your chicken breast really thin and toss it in a bowl with salt, pepper, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar. Let it marinate for about 10 minutes.

2. While your chicken is marinading, spiralize the zucchini into noodles and set them aside.

3. Heat 2 tablespoons vegetable oil in a large pan or wok over medium high heat. Once it’s hot add the chicken in a single layer.

4. Cook the chicken for about 4-5 minutes until it’s browned and almost cooked through then remove it from the pan and keep aside.

5. In the same pan, toss in 4 minced garlic cloves, 1 tablespoon freshly grated ginger, 1 thinly sliced red bell pepper, and 1 julienned carrot. Stir fry the veggies for a minute or so until they start to soften.

6. Now add your zucchini noodles into the pan. Stir gently so they mix in with the veggies.

7. Return the chicken back in and sprinkle in 1/2 teaspoon crushed red pepper flakes along with the 2 chopped green onions.

8. Drizzle 1 teaspoon sesame oil over the stir fry and mix well so that everything gets a little coat.

9. Keep stirring everything together for another 2-3 minutes until the noodles are just tender, making sure not to overcook them.

10. Finally, if you like, sprinkle 1 teaspoon toasted sesame seeds over the top and serve hot. Enjoy your garlic chicken zucchini noodles stir fry!

Equipment Needed

1. Mixing bowl – for marinating the chicken in salt, pepper, soy sauce, honey and rice vinegar
2. Sharp knife – for slicing the chicken, red bell pepper, and julienning the carrot
3. Cutting board – to provide a safe, clean surface when prepping your ingredients
4. Spiralizer – to turn the zucchini into noodles
5. Measuring spoons – to accurately measure out the soy sauce, honey, rice vinegar, sesame oil and red pepper flakes
6. Large pan or wok – needed for stir frying all the ingredients
7. Spatula – to stir and toss the veggies and chicken during cooking
8. Grater – for freshly grating the ginger before adding it to the pan

FAQ

Q: How do i properly spiralize the zucchini?

A: You can use a spiralizer or a julienne peeler if you dont have one. Make sure the zucchini is firm so they hold their shape.

Q: How can i keep the zucchini noodles from gettin mushy?

A: Add them to the stir fry near the end of the cooking time and toss them quickly. This way they stay crisp.

Q: What if i dont have fresh ginger?

A: You can use ginger paste as a substitute. Just use about the same amount to get that zesty flavor.

Q: Can i replace the chicken with another protein?

A: Yes, you can use shrimp or even tofu if you're lookin for a different twist. Just adjust the cook time accordingly.

Q: How thin should i slice the chicken?

A: Slicing the chicken thin helps it cook fast and evenly, makin sure every piece gets flavor from the sauce.

GARLIC CHICKEN ZUCCHINI NOODLES STIR FRY RECIPE Recipe Substitutions and Variations

If you’re lookin for a protein swap, you can use turkey breast or even firm tofu instead of chicken.
If you can’t find zucchini noodles, try using spaghetti squash or even whole wheat pasta.
Instead of low-sodium soy sauce, you could use tamari or coconut aminos for a gluten-free option.
If you don’t have honey around, maple syrup or agave syrup works just as good.
You can also replace vegetable oil with canola or olive oil, though it might give a slightly different flavor.

Pro Tips

1. Try giving the chicken a longer marinate if you got the time; letting it sit a bit extra really brings out the flavor and makes it juicier.
2. When stir frying the veggies, dont overcrowd the pan because that might make them mushy; working in batches can help keep them crisp and colorful.
3. For your zucchini noodles, sprinkle a little salt on them ahead of time and let them sit for a few minutes then gently squeeze out the extra water; this trick keeps them from turning into a soggy mess.
4. Keep an eye on the cooking time overall because the noodles and veggies cook really fast sometimes; it’s best to stir them constantly and remove them from the heat just as they get tender.