Teriyaki Chicken Zucchini Noodles
The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
On my way home from NY to LA, I decided to stop by New Orleans.
Except.
It hasn’t been a cute trip.
All I’ve been eating is beignets.
Literally.
That’s all I’ve been doing.
Because Cafe Du Monde is open 24 hours.
It’s dangerous territory, guys.
But fortunately, I am heading home to Los Angeles today.
Or else.
I’d be eating 37 more beignets in a 12-hour period.
So I’m just going to stay home and stick to this strict zucchini noodle diet.
K, thanks.
Teriyaki Chicken Zucchini Noodles
The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
Ingredients
- 1 tablespoon cornstarch
- ⅓ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
- Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Did you make this recipe?
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Good idea! I put a lid on te dish to cook zucchini a little more thorough, but that is a mistake because that made the dish have more water in it. Good taste.
Whenever I make “zoodles”. I always lay them on paper towels, lightly salt them, and let them sit for about 20 minutes. I then lay paper towels onto top of them and squeeze the liquid out of them before I cook them. This usually does the trick for not having soggy zoodles.
Would you approve of making this dish with shrimp instead of chicken?
Yes, that sounds amazing!
How much is a serving size?
Hannah, you would have to divide the full amount by 4 servings to get the serving size. Hope that helps!
This recipe was delicious! I really appreciated it.
so, i love how practically every recipe comment i read is “so excited to try this” and the person who posts said recipe feels compelled to answer “thank you” to each and everyone when no one actually tried it!
Common sense seems to dictate that the comment section is for: how easy, tasty, soggy, or perfect each recipe is…you know useful to folks like me actually interested in the recipe and not desperate to take part in a comment section adding no value. That being said heres my useless comment about the recipe that looks delicious. Sorry if i sound…Jaded. Its just irritating.
Would there be any way to adapt the recipe if you do not have a spiralizer?
Jessica, it is best (and easiest!) to use a spiralizer to create zucchini noodles.
This recipe is great… I use a vegetable peeler and make ribbons very much like yours but they are flat
Veggiespize purchased! I can’t wait to add this to our low carb regimen — and colorful too. 🙂
I recently purchased the spiralizer’s for my Kitchenaid stand up mixer. My goodness how fast it works…truly love it.
Trying to loose weight. Can’t wait to try this out!
I have a spiralizer. It is a little hand held variety. But how did you get the nice ribbons shown in the recipe? We are on the lookout for low carb meals. This recipe looks great and the ribbons are very attractive. Thanks.
I used this spiralizer from veggiespize.
If I don’t have fresh ginger, can I substitute dry? If so, about how much? Thanks! Love your recipes!
Yes, of course! The ratio for dry to fresh spices is typically 1:3. Hope that helps!
Unfortunately, corn starch, brown sugar and honey means it is not low carb!
I agree and would love if she would put the nutritional values
with her recipes.
The nutrition facts are right there under the recipe. 9g carbs.
What kind of spiralizer did you use to make thicker spirals??
I used this spiralizer from veggiespize.
This looks yummy. What did you use to get the zucchini to look like that? What
kind of spiralizer? thanks.
I used this spiralizer from veggiespize.
Any recommendations on a brand/model of spiralizer?
I used this spiralizer from veggiespize.
I’ve recently bought a spiralizer so I can’t wait to make this!
Yay! It’s the best investment ever!
Any recommendation on a spiralizer that works well?
I used this spiralizer from veggiespize.
Any recommendations on spiralizers? Thanks!
I used this spiralizer from veggiespize.