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Chicken Zucchini Noodle Stir Fry

A quick and healthy stir fry featuring tender chicken and crisp vegetables, served over zucchini noodles for a low-carb alternative.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, sliced thin Pat dry before cooking for better browning.
  • 2 medium zucchinis, spiralized Also known as zoodles.
  • 2 tablespoons olive oil Or other neutral oil with high smoke point.
  • 1 each bell pepper, sliced thin Colorful options like red or yellow can be used.
  • 1 cup broccoli florets Fresh or frozen broccoli can be used.
  • 3 cloves garlic, minced Do not let it burn.
  • 2 tablespoons soy sauce Substitute tamari for gluten-free.
  • 1 tablespoon oyster sauce Optional, adds depth of flavor.
  • to taste Salt and pepper Season lightly during cooking.
  • for garnish Sesame seeds Toast for added flavor.

Instructions

Cooking

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers.
  • Add the sliced chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Season lightly with salt and pepper while cooking.
  • Push the chicken to one side, add the minced garlic to the pan and sauté for about 30–60 seconds until fragrant.
  • Add the sliced bell pepper and broccoli florets. Stir and cook for 3–4 minutes until they are crisp-tender.
  • Stir in the zucchini noodles and toss them with the other ingredients, cooking for 2–3 minutes until just heated through.
  • Pour in the soy sauce and optional oyster sauce. Mix thoroughly so everything is well coated.
  • Taste and adjust seasoning with salt and pepper. Serve immediately, sprinkled with sesame seeds.

Notes

Cool leftovers within two hours and store in an airtight container in the fridge for up to 3–4 days. If freezing, separate chicken and sauce from vegetables.