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