Garlic Chicken Zucchini Noodles Stir Fry Recipe & Video

Garlic Chicken Zucchini Noodles Stir Fry Recipe!

This recipe is healthy and feel good recipe for all of my queens out there!

Zucchini noodles are still trendy and it is zucchini season, so why not make some more? There are so many zoodles recipes out there and this is definitely one the fews that totally satisfying!!

Chicken breast is my call for this recipe but if you want to, you can use shrimp, beef, fish, tofu, mushrooms and whatever protein you choose to use! It will all be delicious!

Are you ready to get my garlic chicken zucchini noodles stir fry recipe?
Let’s get started!

Cut ends off zucchinis and place it on a spiralizer. Rotate spiralizer to create zoodles (zucchini noodles). 

You could use mandoline or julienne cutting tool instead of spiralizer. But spiralizer is absolutely my favorite tool to make zucchini noodles!

Place zoodles on a strainer lined with small baking pan or bowl and sprinkle a pinch of salt. Toss zoodles with salt and let them sweat for 5 minutes. 

This will not season the zoodles but get rid of excess moisture of zucchini. You can skip this step if you wish, but I don’t recommend unless you want garlic zucchini soup instead stir fry!

Slice 2 boneless skinless chicken breast into 1/2″ thin. In a mixing bowl, combine chicken, 1 tbsp oyster sauce, 1 tbsp rice wine and pinch of black pepper. Marinate chicken for 10 minutes.

Combine 2 tbsp oyster sauce, 1 tbsp soy sauce, 1/4 cup chicken stock, 1tsp cornstarch in a small mixing bowl. This is our delicious sauce for zucchini noodles! Set aside. 

Also, chop 3 cloves garlic, 1 oz ginger, 3 green onions and slice 1 red chili.

Now, back to zoodles. Do you see how much water came out from zucchini?! You don’t want that much water in stir fry dish.

Place zoodles on a paper towel and tap with extra paper towel to get rid of excess moisture. Do not rinse them. Set aside.

Heat a large skillet (I’m using cast iron pan) over medium high heat and add 1 tbsp cooking oil. Add marinated chicken. Cook chicken until fully cooked, about 6 minutes. Turn off heat and remove from skillet and set aside.

Turn heat back to medium high, add remaining 2 tbsp cooking oil, garlic, ginger, chili and green onions. Sauté everything together until you can smell aroma, about 1 minute.

Add sauce mixture (make sure to give a stir right before use because cornstarch always sink down.) and bring it to simmer. 

Now, toss noodles with sauce. When it’s all coated with sauce evenly, add chicken back to skillet and toss everything one last time.

Sprinkle some sesame seeds for garnish.

Enjoy!

Garlic Chicken Zucchini Noodles Stir Fry Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Seonkyoung Longest
• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

For Zoodles

• 3 large zucchini
• Pinch of salt

For Chicken

• 2 boneless skinless chicken breast, sliced into 1/2” thin
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• pinch of black pepper

For Sauce

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/4 cup chicken stock
• 1 tsp cornstarch

For Stir Fry

• 3 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 oz ginger, chopped
• 1 red chili, sliced
• 3 green onions, chopped
• white & black sesame seeds

 

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut ends off zucchinis and place it on a spiralizer. Rotate spiralizer to create zoodles (zucchini noodles). Place zoodles on a strainer lined with small baking pan or bowl and sprinkle a pinch of salt. Toss zoodles with salt and let them sweat for 5 minutes. 
2. Combine chicken, oyster sauce, rice wine and black pepper in a mixing bowl and let chicken marinate for 10 minutes.
3. Combine all ingredients for sauce in a small mixing bowl and set aside. 
4. Now, back to zoodles. Place zoodles on a paper towel and tap with extra paper towel to get rid of excess moisture. Do not rinse them. Set aside.
5. Heat a large skillet (I’m using cast iron pan) over medium high heat and add 1 tbsp cooking oil. Add marinated chicken. Cook chicken until fully cooked, about 6 minutes. Turn off heat and remove from skillet and set aside.
6. Turn heat back to medium high, add remaining 2 tbsp cooking oil, garlic, ginger, chili and green onions. Sauté everything together until you can smell aroma, about 1 minute. Add sauce mixture (make sure to give a stir right before use because cornstarch always sink down.) and bring it to simmer. 
7. Now, toss noodles with sauce. When it’s all coated with sauce evenly, add chicken back to skillet and toss everything one last time. Sprinkle some sesame seeds for garnish. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Recipe Card powered by