Garlic Chicken Zucchini Noodles Stir Fry
On a crisp autumn evening, I remember stirring a pan of sizzling garlic and tender chicken while the leaves blew outside and the whole kitchen smelled like comfort—this is that memory on a plate.
Introduction
There’s something about warm garlic, juicy chicken, and bright zucchini that makes this Garlic Chicken Zucchini Noodles Stir Fry a reader favorite every fall. It feels cozy without the heaviness of pasta, and it’s quick enough for weeknights yet special enough for guests. If you enjoy zucchini-forward meals, you might also like this twist on zucchini noodles with shrimp as another speedy option: 15-minute garlic butter shrimp with zucchini noodles.
Why this recipe works
- Seasonal comfort with lighter ingredients — perfect for bakers who love rich autumn flavors but want a healthier main.
- Big garlic flavor and simple pantry staples.
- Easy to scale and beginner-friendly.
Ingredients
To make this Garlic Chicken Zucchini Noodles Stir Fry you’ll need:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 medium zucchini, spiralized into noodles (about 6 cups)
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp olive oil (or neutral oil)
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped scallions and a sprinkle of sesame seeds for garnish
For a simple side or steamed veggies idea that pairs beautifully, try this lemon garlic chicken with steamed veggies: lemon garlic chicken with steamed veggies.
Step-by-step instructions
- Prep everything first. Spiralize zucchini and pat dry with paper towels to remove extra moisture. Slice the chicken thinly so it cooks quickly.
- Make the sauce. In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, and honey. Set aside.
- Sear the chicken. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer, sprinkle with salt and pepper, and cook 2–3 minutes per side until lightly golden and just cooked through. Remove to a plate.
- Sauté aromatics. Add remaining oil to the pan. Sauté onion and bell pepper 3–4 minutes until softened. Add garlic and red pepper flakes and cook 30 seconds more until fragrant.
- Finish the stir fry. Return chicken to the pan, pour in the sauce, and toss to coat. Add zucchini noodles and gently toss for 1–2 minutes—just until zoodles are warmed but still slightly crisp.
- Serve. Plate immediately and garnish with scallions and sesame seeds.
If you want a gluten-free method or faster tricks for stir-frying chicken and veggies, the following guide is helpful: quick gluten-free chicken stir fry with veggies.
Tips for success
- Dry the zoodles well: excess water leads to soggy noodles.
- High heat and quick cooking: this keeps chicken juicy and zucchini tender-crisp.
- Slice chicken thinly against the grain for the best texture.
- Make extra sauce and toss with warm rice or roasted potatoes for another meal.
- For clean, simple flavors and technique pointers, see this clean-eating stir fry reference: clean eating chicken veggie stir fry.
Possible variations
- Gluten-free: use tamari instead of soy sauce and cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce if desired.
- Fall-inspired streusel topping: for a playful baker’s twist, top the finished dish with a savory almond-parmesan crumble—pulse 1/3 cup toasted almonds, 2 tbsp grated Parmesan, 1 tbsp melted butter, and 1 tsp chopped thyme until coarse; sprinkle just before serving. For a low-carb alternative, try a nut-based topping described in this eggplant stir-fry variation: easy low-carb eggplant stir fry.
- Veggie-forward: double the peppers and onions and add snap peas or shiitake mushrooms.
- Mapley-sweet glaze: swap honey for maple syrup and add a splash more rice vinegar for a fall-friendly glaze.
Storage recommendations
- Refrigerator: Store in airtight containers up to 3–4 days. For best texture, keep zucchini noodles separate from chicken and sauce; reheat separately and combine just before serving.
- Freezing: Cooked chicken freezes well for up to 3 months, but zucchini noodles do not freeze well—freeze only the protein if needed.
- Reheating: Warm gently in a skillet over medium heat with a splash of water or broth to revive the sauce and prevent drying.
Conclusion
If you’d like to follow a video or an alternative demonstration, check this Garlic Chicken Zucchini Noodles Stir Fry Recipe & Video for another friendly walkthrough.
Frequently Asked Questions (FAQs)
Q: Can I use pre-spiralized zucchini noodles?
A: Yes—pre-spiralized zoodles are convenient. Pat them dry before cooking to reduce moisture and stir-fry briefly to avoid sogginess.
Q: What’s the best cut of chicken for stir fry?
A: Thinly sliced boneless, skinless chicken breast or thigh both work well. Thighs are slightly juicier; breasts are leaner and cook quickly.
Q: Can I make this vegetarian?
A: Absolutely—swap chicken for firm tofu or tempeh, pressing and slicing tofu, then pan-frying until golden before adding the sauce and vegetables.
Q: How do I prevent the zucchini from becoming watery?
A: Salt and rest for 10 minutes then squeeze out excess liquid, or pat dry after spiralizing and cook zoodles briefly on high heat to keep them crisp.
Garlic Chicken Zucchini Noodles Stir Fry
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced Thinly sliced for quick cooking
- 4 medium zucchini, spiralized into noodles (about 6 cups) Spiralized and patted dry
- 4 cloves garlic, minced For strong garlic flavor
- 1 small onion, thinly sliced
- 1 red bell pepper thinly sliced
- 2 tbsp olive oil (or neutral oil)
- 2 tbsp low-sodium soy sauce or tamari Use tamari for gluten-free option
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup Maple syrup can be used for a vegan option
- 1/2 tsp red pepper flakes (optional) For heat, optional
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped scallions For garnish
- a sprinkle of sesame seeds for garnish
Instructions
Preparation
- Spiralize zucchini and pat dry with paper towels to remove extra moisture.
- Slice the chicken thinly so it cooks quickly.
Making the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey. Set aside.
Cooking
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken in a single layer, sprinkle with salt and pepper, and cook 2–3 minutes per side until lightly golden and just cooked through. Remove to a plate.
- Add remaining oil to the pan. Sauté onion and bell pepper for 3–4 minutes until softened.
- Add garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Return chicken to the pan, pour in the sauce, and toss to coat.
- Add zucchini noodles and gently toss for 1–2 minutes—just until zoodles are warmed but still slightly crisp.
Serving
- Plate immediately and garnish with scallions and sesame seeds.