The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
4 stars (1 rating)
Ingredients
1tablespooncornstarch
⅓cupreduced sodium soy sauce
¼cupbrown sugar, packed
3clovesgarlic, minced
1tablespoonfreshly grated ginger
2tablespoonshoney
1poundboneless skinless chicken breasts, cut into 1-inch chunks
1tablespoonolive oil
1 ½pounds4 medium-sized zucchini, spiralized
1teaspoonsesame 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.