Healthy Easy Zucchini Chicken (Printable)

Low-carb stir fry with tender chicken, zucchini noodles, and fresh vegetables in an Asian-inspired sauce.

# What You Need:

→ Protein

01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 3 medium zucchini, spiralized into noodles
03 - 1 large red bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 green onions, sliced for garnish

→ Sauce

09 - 3 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon cornstarch, optional
14 - 1/2 teaspoon chili flakes, optional

→ Oil and Seasonings

15 - 1 tablespoon olive oil or neutral cooking oil
16 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and chili flakes. Set aside.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken, season lightly with salt and pepper, and stir-fry for 4 to 5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
03 - In the same skillet, add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrots and bell pepper. Stir-fry for 2 to 3 minutes until just tender.
05 - Add zucchini noodles and stir-fry for 1 to 2 minutes, just until they begin to soften. Avoid overcooking to prevent sogginess.
06 - Return the cooked chicken to the skillet. Pour in the sauce and toss everything together for 1 to 2 minutes, allowing the sauce to coat and slightly thicken.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Transfer to serving plates immediately, garnished with sliced green onions.

# Expert Advice:

01 -
  • Comes together in 30 minutes flat, which means weeknight dinner stress just disappeared from your life.
  • Naturally low-carb and packed with protein, so you feel genuinely good after eating it, not sluggish.
  • The sauce is pure magic—savory, slightly sweet, with just enough heat to keep things interesting without overwhelming your palate.
02 -
  • Zucchini noodles release water as they cook, so avoid the temptation to stir them constantly or cook them for more than a couple of minutes, or you'll end up with a watery dish that tastes more like vegetable soup than stir-fry.
  • The chicken needs to be sliced thin and cooked completely in this step before the vegetables join the pan, because you can't control its doneness once everything is mixed together—I learned this the hard way.
03 -
  • Freeze your chicken for fifteen minutes before slicing it—it becomes firm enough to cut into uniform pieces that cook evenly and look professional on the plate.
  • Toast a handful of sesame seeds in a dry pan right before serving and sprinkle them over the finished dish; it adds crunch and intensifies that toasted aroma that makes people love this meal even more.
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