Garlic Chicken Zucchini Noodles Stir Fry

The first time I made zucchini noodles, I was skeptical that they could actually satisfy my craving for stir fry. One bite of this garlic chicken version completely changed my mind, and now it is in our regular weeknight rotation. The way the zucchini soaks up that savory sauce while maintaining just the right amount of crunch is absolutely perfect.

I made this for my sister who was trying to eat fewer carbs, and she literally asked if I was sure this was not regular pasta. The snap peas and bell pepper add such a wonderful crunch that you forget you are eating vegetables. My husband now requests this at least once a week, which is saying something for someone who used to turn his nose up at zucchini anything.

Ingredients

• Chicken breast: Thinly slicing the chicken against the grain makes it incredibly tender and quick to cook
• Cornstarch: Creates a silky coating on the chicken that helps it brown beautifully
• Zucchini noodles: Spiralize these right before cooking to keep them crisp, not watery
• Red bell pepper: Adds sweetness and vibrant color that makes the dish feel special
• Snap peas: Provide a satisfying crunch that holds up perfectly in stir fry
• Low sodium soy sauce: Gives you control over the saltiness while building that umami base
• Oyster sauce: The secret ingredient that makes restaurant-style stir fry sauce at home
• Rice vinegar: Cuts through the richness and adds a bright, tangy note
• Honey: Balances the salty elements and helps the sauce cling to every strand
• Sesame oil: Just a teaspoon provides that unmistakable nutty finish
• Fresh garlic and ginger: The aromatic foundation that makes your kitchen smell amazing
• Red pepper flakes: Optional, but adds gentle heat that wakes up your palate

Instructions

Prep the chicken:

Toss the thinly sliced chicken with cornstarch, salt, and pepper until each piece is lightly coated

Make the sauce:

Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes until smooth

Cook the chicken:

Heat oil in a large skillet or wok over medium-high heat, then stir fry the chicken for 4 to 5 minutes until golden and cooked through

Stir fry the vegetables:

Add bell pepper and snap peas to the same pan, cooking for 2 to 3 minutes until they are bright and slightly tender

Add the zucchini:

Toss in the zucchini noodles and green onions, stir frying for just 2 minutes until they soften but still have some bite

Bring it all together:

Return the chicken to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until hot and well coated

Finish and serve:

Remove from heat immediately and sprinkle with sesame seeds and fresh herbs before serving

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This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but comes together so fast. Last week my neighbor smelled the garlic and ginger from her driveway and ended up staying for dinner. There is something about a steaming bowl of stir fry that brings people together in the best way.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever you have in the refrigerator. Sometimes I throw in shiitake mushrooms when I want something meatier without the meat.

Sauce Secrets

I always double the sauce recipe and keep the extra in a jar in the refrigerator for quick weeknight meals. It keeps for about two weeks and transforms plain stir fried vegetables into something special.

Storage Solutions

This dish is best enjoyed fresh, but leftovers reheat beautifully in a skillet over medium heat. The zucchini softens a bit, but the flavors actually deepen and taste even better the next day.

• Store in an airtight container for up to 3 days
• Reheat gently to avoid overcooking the zucchini
• Add a splash of water if the sauce has thickened too much

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I hope this becomes one of those recipes you turn to again and again when you need something healthy but completely satisfying.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming mushy?

To avoid mushy zucchini noodles, stir fry them briefly until just softened, about 2 minutes, and avoid overcooking. High heat and quick cooking keep their texture firm.

→ Can I substitute the chicken with other proteins?

Yes, shrimp or tofu work well as alternatives. Adjust cooking times accordingly to ensure the protein is properly cooked.

→ What is the best way to prepare the sauce for even flavor?

Whisk all sauce ingredients—soy sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes—together before cooking to ensure a balanced and well-blended flavor.

→ Is this stir fry suitable for gluten-free diets?

Using tamari instead of regular soy sauce makes this dish gluten-free. Always check labels of sauces for gluten content.

→ What garnishes complement this stir fry best?

Toasted sesame seeds add a nutty crunch, and fresh cilantro or parsley provide bright herbal notes that enhance the dish’s flavors.

→ Can I add other vegetables to this stir fry?

Yes, snap peas and red bell pepper are included, but you can also add mushrooms, carrots, or broccoli for extra texture and nutrition.