Description
A light and nutritious stir fry made with spiralized zucchini noodles, chicken, and colorful vegetables, tossed in a savory sauce.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat and cook the chicken for 5-7 minutes, seasoning it with salt and pepper until fully cooked. Remove from the pan and set aside.
- Add 2 tablespoons of olive oil and minced garlic to the same pan, sauté for 1 minute until fragrant.
- Add sliced red bell pepper and julienned carrots, stir-fry for 3-4 minutes until they soften slightly.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes. Pour into the pan with vegetables and cook for 2-3 minutes to thicken.
- In a separate pan, heat 1 tablespoon of olive oil and sauté zucchini noodles for about 2 minutes until slightly tender.
- Combine zucchini noodles with chicken and vegetable stir-fry in the large pan and mix gently to combine.
- Garnish with chopped green onions and sesame seeds, serve immediately.
Notes
Use fresh ingredients for the best flavor and don’t overcook the zucchini noodles to avoid a mushy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, zucchini noodles, stir fry, healthy, quick meal