Chicken Zoodle Stir-Fry
A quick and flavorful stir-fry featuring thinly sliced chicken, crisp vegetables, and zucchini noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thinly sliced (about 1 lb total) Make sure to dry the chicken pieces well for better browning.
- 2 medium zucchini, spiralized into noodles (zoodles) Fresh spiralized zucchini is recommended.
- 1 tablespoon olive oil (or avocado oil for higher smoke point)
- 2 cloves garlic, minced
- 1 piece bell pepper, sliced (any color)
- 1 cup broccoli florets
- Soy sauce or coconut aminos, to taste (start with 1–2 tablespoons) Coconut aminos can be used for a gluten-free option.
- Salt and pepper, to taste
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
Cooking
- Heat a large skillet over medium-high heat and add the olive oil.
- Add the thinly sliced chicken in a single layer. Let it brown undisturbed for 2 minutes, then stir and cook until no longer pink, about 5-7 minutes total. Remove chicken and set aside.
- Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant.
- Toss in the sliced bell pepper and broccoli florets. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Return the chicken to the pan. Add the zucchini noodles and drizzle soy sauce or coconut aminos over everything. Toss to combine and cook for 2-3 minutes until zoodles are just tender but not mushy.
- Taste and season with salt and pepper. If using sesame oil, add a small drizzle now for aroma.
- Serve hot, garnished with sesame seeds and chopped green onions if desired.
Notes
Refrigerate leftovers within 2 hours in an airtight container; use within 3-4 days. To reheat: warm gently in a skillet over medium heat or microwave in 30-second bursts. Zoodles don’t freeze well; freeze chicken/veggies separately.