This Garlic Chicken Zucchini Noodles Stir Fry is a quick, low-carb dinner that doesn’t skimp on flavor. Tender strips of chicken are seared and tossed with fresh zucchini noodles (zoodles) in a savory, umami-rich garlic sauce that rivals your favorite takeout.
With a perfect balance of ginger, garlic, and savory oyster sauce, this healthy meal comes together in under 30 minutes, making it a perfect weeknight win.
Recipe Details
- Flavor Profile: A classic savory stir-fry profile featuring salty soy sauce, rich oyster sauce, and aromatic ginger and garlic, with a subtle heat from the red chili.
- Texture: The chicken is tender and juicy, while the properly prepped zoodles remain al dente and slightly crisp rather than soggy.
- Time: 15 minutes prep (including sweating time), 10 minutes cook time.
- Difficulty: Easy. The key technique is sweating the zucchini to ensure a non-watery sauce.
What You’ll Need
To make this recipe, you will need a spiralizer to turn the zucchini into noodles. A strainer and paper towels are essential for prepping the zoodles. You will also need a large skillet or cast iron pan for the high-heat cooking. The ingredients rely on fresh aromatics (ginger, garlic, chili) and Asian pantry staples like oyster sauce and soy sauce to build the flavor.
Ingredient Notes
- Zucchini – You need 3 large zucchinis. Spiralizing them creates the noodle base. Sweating them with salt is crucial to remove excess water.
- Chicken Breast – Boneless skinless chicken breast sliced into thin strips cooks quickly and absorbs the marinade well.
- Oyster Sauce – This thick, savory sauce adds a deep umami flavor and a touch of sweetness to both the marinade and the stir-fry sauce.
- Soy Sauce – Provides the salty base for the sauce. Low sodium can be used if preferred.
- Cornstarch – A teaspoon of cornstarch thickens the sauce so it clings to the slick zucchini noodles instead of sliding off.
- Aromatics – Fresh ginger, garlic, and red chili provide the essential flavor foundation.
- Sesame Seeds – A mix of white and black sesame seeds adds a nice crunch and visual appeal at the end.
Add-ins and Substitutions
- Vegetables – You can easily add sliced bell peppers, mushrooms, or snap peas during the aromatic sauté step.
- Spice Level – If you don’t like heat, remove the seeds from the red chili or omit it entirely. For more heat, add a pinch of chili flakes.
- Protein – Shrimp or thinly sliced beef would work excellently with this sauce and cooking method.
How to Make Garlic Chicken Zucchini Noodles Stir Fry
- Prep Zoodles: Cut the ends off the zucchinis and spiralize them to create zoodles. Place the zoodles in a strainer set over a bowl or baking pan and sprinkle with a pinch of salt. Toss them to coat and let them “sweat” for 5 minutes.
- Marinate Chicken: Meanwhile, combine the sliced chicken, 1 tbsp oyster sauce, white vinegar, and black pepper in a mixing bowl. Let the chicken marinate for 10 minutes.
- Make Sauce: In a small mixing bowl, combine the 2 tbsp oyster sauce, soy sauce, chicken stock, and cornstarch. Whisk until smooth and set aside.
- Dry Zoodles: Return to the zoodles. Transfer them to paper towels and pat them dry with extra paper towels to remove the excess moisture drawn out by the salt. Do not rinse them. Set aside.
- Cook Chicken: Heat a large skillet (or cast iron pan) over medium-high heat and add 1 tbsp of cooking oil. Add the marinated chicken and cook until fully cooked through, about 6 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: Turn the heat back to medium-high and add the remaining 2 tbsp of cooking oil. Add the chopped garlic, ginger, sliced chili, and green onions. Sauté everything together for about 1 minute until you can smell the aroma.
- Simmer Sauce: Give the sauce mixture a quick stir (cornstarch settles!), then pour it into the skillet. Bring it to a simmer; it will thicken quickly.
- Toss and Serve: Add the dried zoodles to the pan and toss with the sauce. When evenly coated, add the cooked chicken back to the skillet and toss everything one last time to heat through. Sprinkle with sesame seeds for garnish and enjoy!
Pro Tip: Do not skip the “sweating” step for the zucchini! Zucchini is over 90% water. If you throw it straight into the hot pan without salting and draining it first, it will release all that water into your sauce, making the stir-fry soupy and flavorless.
Recipe Tips
- Don’t Overcook Zoodles: Zucchini noodles cook extremely fast. You really just want to toss them in the hot sauce to warm them up and coat them. If you cook them for more than a minute or two, they will lose their crunch.
- Prep is Key: Stir-frying happens fast. Have your aromatics chopped, sauce mixed, and zoodles dried before you even turn on the stove.
- High Heat: Keep the heat medium-high to ensure you get a nice sear on the chicken and aromatics rather than steaming them.
FAQs
- Can I use frozen zucchini noodles? It is not recommended. Frozen zoodles tend to be very mushy once thawed and won’t hold up well to stir-frying.
- Is this gluten-free? To make it gluten-free, ensure you use gluten-free soy sauce (Tamari) and a gluten-free oyster sauce.
- How do I store leftovers? This dish is best eaten fresh because the zucchini continues to release water as it sits. If you must store it, keep it in an airtight container for 1-2 days, but expect the sauce to be thinner upon reheating.
Serving Suggestions
- Rice: If you aren’t strictly low-carb, serving this over a little steamed jasmine rice creates a hearty meal.
- Appetizer: Start with some edamame or spring rolls.
- Crunch: Top with crushed peanuts or cashews for extra texture.
Make This Recipe in Advance
- Prep: You can spiralize the zucchini and chop the aromatics a day in advance. Store the zoodles in an airtight container lined with paper towels to absorb moisture.
- Sauce: You can whisk the sauce ingredients together and keep it in a jar in the fridge for up to 3 days.
Garlic Chicken Zucchini Noodles Stir Fry
- Total Time: 25 minutes
- Yield: 2-3 Servings 1x
Description
This Garlic Chicken Zucchini Noodles Stir Fry is a quick, low-carb dinner that doesn’t skimp on flavor. Tender strips of chicken are seared and tossed with fresh zucchini noodles (“zoodles”) in a savory, umami-rich garlic sauce that rivals your favorite takeout. With a perfect balance of ginger, garlic, and savory oyster sauce, this healthy meal comes together in under 30 minutes, making it a perfect weeknight win.
Ingredients
The Zoodles
- 3 large zucchini, spiralized
- Pinch of salt (for sweating)
The Chicken & Marinade
- 2 boneless, skinless chicken breasts, sliced into 1/2-inch thin strips
- 1 tablespoon oyster sauce
- 1 tablespoon white vinegar
- Pinch of black pepper
The Stir-Fry Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (or Tamari for gluten-free)
- 1/4 cup chicken stock
- 1 teaspoon cornstarch
Aromatics & Assembly
- 3 tablespoons cooking oil (divided use)
- 3 cloves garlic, chopped
- 1 oz fresh ginger, chopped
- 1 red chili, sliced (optional)
- 3 green onions, chopped
- White and black sesame seeds (for garnish)
Instructions
Prep Zoodles
Cut the ends off the zucchinis and spiralize them. Place the zoodles in a strainer set over a bowl. Sprinkle with a pinch of salt and toss to coat. Let them “sweat” for 5 minutes.
Marinate Chicken
Meanwhile, combine the sliced chicken, 1 tablespoon oyster sauce, white vinegar, and black pepper in a bowl. Let sit for 10 minutes.
Make Sauce
In a small bowl, whisk together the 2 tablespoons oyster sauce, soy sauce, chicken stock, and cornstarch until smooth. Set aside.
Dry Zoodles (Crucial Step)
Transfer the sweating zoodles to paper towels. Pat them thoroughly dry with extra paper towels to remove the excess moisture drawn out by the salt. Do not rinse.
Cook Chicken
Heat a large skillet (or cast iron pan) over medium-high heat. Add 1 tablespoon of the cooking oil. Add the chicken and cook for about 6 minutes until fully cooked through. Remove chicken from the pan and set aside.
Sauté Aromatics
Add the remaining 2 tablespoons of oil to the hot pan. Add the garlic, ginger, sliced chili, and green onions. Sauté for about 1 minute until fragrant.
Simmer Sauce
Give the sauce mixture a quick whisk (cornstarch settles) and pour it into the skillet. Bring to a simmer; it will thicken almost immediately.
Toss and Serve
Add the dried zoodles to the pan and toss to coat in the sauce. Add the cooked chicken back in and toss everything together just until heated through (about 1 minute). Garnish with sesame seeds and serve immediately.
Notes
Sweating is Mandatory: Zucchini is over 90% water. If you skip the salting and drying step, the zucchini will release water into the hot pan, turning your rich sauce into a watery soup.
Don’t Overcook: Zucchini noodles cook extremely fast. You only want to toss them in the hot sauce to warm them up. If you cook them longer than 1-2 minutes, they will lose their crunch and become mushy.
Prep Ahead: Stir-frying happens fast. Have your aromatics chopped, sauce mixed, and zoodles dried before you turn on the stove.
Gluten-Free: To make this gluten-free, use Tamari instead of soy sauce and ensure your oyster sauce is a certified gluten-free brand.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 310
- Sugar: 4g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: garlic chicken zoodles, zucchini noodle stir fry, low carb asian recipes, healthy chicken dinner, keto stir fry, 30 minute meals, oyster sauce chicken
