Too hot to turn on the oven today? This fresh stir fry is exactly what your family needs right now.
It is light, vibrant, and incredibly satisfying. This Garlic Chicken Zucchini Noodles recipe delivers a restaurant-quality meal in your own kitchen.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset after a busy weekend. It is packed with lean protein to keep you feeling full. The fresh zucchini noodles provide a lovely crunch without the heavy carbs.
You only need one large skillet for the whole process. Cleanup is fast, making it ideal for busy summer weeknights. Your family will love the savory, garlicky aroma that fills the house.
Simple Method
Making this stir fry is very straightforward and beginner-friendly. You will start by searing the chicken until it is beautifully golden. Then, you quickly toss the vegetables and sauce together in the same pan.
The secret is high heat and fast movements. This keeps the zucchini tender but never mushy. You can master this meal even on your busiest days.
Simple Ingredients
Most of these items are likely already in your kitchen. Use fresh zucchini for the best texture and flavor.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 large zucchini, spiralized into thick noodles
- 4 cloves garlic, finely minced
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 tablespoon toasted sesame seeds
Step-by-Step
- Pat chicken cubes dry with paper towels and season with black pepper.
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer and sear until golden brown.
- Cook until internal temperature reaches 165°F, approximately 6 minutes.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and red pepper flakes.
- Sauté for 30 seconds until fragrant, ensuring the garlic does not burn.
- Add zucchini noodles to the skillet and toss constantly for 2 minutes.
- Return the cooked chicken to the skillet.
- Drizzle with soy sauce and sesame oil, tossing for 1 minute to coat.
- Remove from heat immediately to prevent the zucchini from getting watery.
- Garnish with sesame seeds and serve.
Best Ways to Enjoy It
Serve this dish warm in deep bowls for a cozy feel. It looks beautiful when topped with extra fresh green onions or cilantro. You can pair it with a crisp side salad for a full meal.
This recipe is excellent for weekday lunches too. Simply pack it into glass containers for a quick, protein-rich meal at work. It feels light enough for a warm summer evening on the patio.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Zucchini noodles do release water over time, so keep that in mind.
To reheat, use a skillet over medium heat for two minutes. Avoid the microwave if you want to keep the noodles firm. This dish is best enjoyed immediately after cooking.
Recipe Tips
- Pat the chicken very dry to get a golden sear.
- Do not overcook the zucchini or it will become soggy.
- Use a spiralizer with a thick blade for sturdier noodles.
- Swap soy sauce for tamari to keep it gluten-free.
- Add a squeeze of fresh lime for a bright finish.
- Prep all ingredients before you start the heat.
- Keep the heat high to cook the moisture off quickly.
Easy Flavor Ideas
- Add sliced bell peppers for a pop of color.
- Try using shrimp instead of chicken for a seafood twist.
- Mix in a teaspoon of fresh ginger for extra warmth.
- Top with crushed peanuts for a satisfying crunch.
Quick Answers
Can I use frozen zucchini noodles?
I recommend using fresh zucchini for this recipe. Frozen noodles tend to release too much water and become very soft. Fresh noodles provide a much better crunch.
Is this recipe spicy?
The red pepper flakes add a gentle heat. If you prefer a mild flavor, simply reduce the amount. You can also leave them out entirely for kids.
I hope this fresh stir fry brings a little ease to your busy week. It is the perfect way to enjoy a healthy, high-protein meal without the stress.
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 large zucchini , spiralized into thick noodles
- 4 cloves garlic , finely minced
- 2 tablespoons olive oil
- 2 tablespoons low -sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 tablespoon toasted sesame seeds
Instructions
- Pat chicken cubes dry with paper towels and season with black pepper.
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer and sear until golden brown and the internal temperature reaches 165°F, approximately 6 minutes.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant, ensuring the garlic does not burn.
- Add zucchini noodles to the skillet and toss constantly for 2 minutes until slightly softened but still firm (al dente).
- Return the cooked chicken to the skillet.
- Drizzle with soy sauce and sesame oil, tossing for 1 minute to emulsify the sauce and coat all ingredients.
- Remove from heat immediately to prevent the zucchini from releasing excess moisture.
- Garnish with sesame seeds and serve.
