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August 18, 2020
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Garlic Chicken Zucchini Noodles Stir Fry Recipe!
This recipe is healthy and feel good recipe for all of my queens out there!
Zucchini noodles are still trendy and it is zucchini season, so why not make some more? There are so many zoodles recipes out there and this is definitely one the fews that totally satisfying!!
Chicken breast is my call for this recipe but if you want to, you can use shrimp, beef, fish, tofu, mushrooms and whatever protein you choose to use! It will all be delicious!
Are you ready to get my garlic chicken zucchini noodles stir fry recipe?
Let’s get started!
Cut ends off zucchinis and place it on a spiralizer. Rotate spiralizer to create zoodles (zucchini noodles).
You could use mandoline or julienne cutting tool instead of spiralizer. But spiralizer is absolutely my favorite tool to make zucchini noodles!
Place zoodles on a strainer lined with small baking pan or bowl and sprinkle a pinch of salt. Toss zoodles with salt and let them sweat for 5 minutes.
This will not season the zoodles but get rid of excess moisture of zucchini. You can skip this step if you wish, but I don’t recommend unless you want garlic zucchini soup instead stir fry!
Slice 2 boneless skinless chicken breast into 1/2″ thin. In a mixing bowl, combine chicken, 1 tbsp oyster sauce, 1 tbsp rice wine and pinch of black pepper. Marinate chicken for 10 minutes.
Combine 2 tbsp oyster sauce, 1 tbsp soy sauce, 1/4 cup chicken stock, 1tsp cornstarch in a small mixing bowl. This is our delicious sauce for zucchini noodles! Set aside.
Also, chop 3 cloves garlic, 1 oz ginger, 3 green onions and slice 1 red chili.
Now, back to zoodles. Do you see how much water came out from zucchini?! You don’t want that much water in stir fry dish.
Place zoodles on a paper towel and tap with extra paper towel to get rid of excess moisture. Do not rinse them. Set aside.
Heat a large skillet (I’m using cast iron pan) over medium high heat and add 1 tbsp cooking oil. Add marinated chicken. Cook chicken until fully cooked, about 6 minutes. Turn off heat and remove from skillet and set aside.
Turn heat back to medium high, add remaining 2 tbsp cooking oil, garlic, ginger, chili and green onions. Sauté everything together until you can smell aroma, about 1 minute.
Add sauce mixture (make sure to give a stir right before use because cornstarch always sink down.) and bring it to simmer.
Now, toss noodles with sauce. When it’s all coated with sauce evenly, add chicken back to skillet and toss everything one last time.
Sprinkle some sesame seeds for garnish.
Enjoy!
- Author: Seonkyoung Longest
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
For Zoodles
- 3 large zucchini
- Pinch of salt
For Chicken
- 2 boneless skinless chicken breast, sliced into 1/2” thin
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- pinch of black pepper
For Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/4 cup chicken stock
- 1 tsp cornstarch
For Stir Fry
- 3 tbsp cooking oil
- 3 cloves garlic, chopped
- 1 oz ginger, chopped
- 1 red chili, sliced
- 3 green onions, chopped
- white & black sesame seeds
Instructions
- Cut ends off zucchinis and place it on a spiralizer. Rotate spiralizer to create zoodles (zucchini noodles).Place zoodles on a strainer lined with small baking pan or bowl and sprinkle a pinch of salt. Toss zoodles with salt and let them sweat for 5 minutes.
- Combine chicken, oyster sauce, rice wine and black pepper in a mixing bowl and let chicken marinate for 10 minutes.
- Combine all ingredients for sauce in a small mixing bowl and set aside.
- Now, back to zoodles. Place zoodles on a paper towel and tap with extra paper towel to get rid of excess moisture. Do not rinse them. Set aside.
- Heat a large skillet (I’m using cast iron pan) over medium high heat and add 1 tbsp cooking oil. Add marinated chicken. Cook chicken until fully cooked, about 6 minutes. Turn off heat and remove from skillet and set aside.
- Turn heat back to medium high, add remaining 2 tbsp cooking oil, garlic, ginger, chili and green onions. Sauté everything together until you can smell aroma, about 1 minute. Add sauce mixture (make sure to give a stir right before use because cornstarch always sink down.) and bring it to simmer.
- Now, toss noodles with sauce. When it’s all coated with sauce evenly, add chicken back to skillet and toss everything one last time. Sprinkle some sesame seeds for garnish. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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22 comments
Latoya GrahamAugust 18, 2020 at 11:37 pm
Looks good but I’m not 100 percent about zucchini noodles.
Reply
JoanAugust 27, 2020 at 7:54 am
I have a family member who is allergic to oyster sauce. Can I substitute something else like hoisin?
Reply
SeonkyoungSeptember 1, 2020 at 9:52 am
Yes, or you could check the vegetarian oyster sauce and see if the family member is allergic to it or not and use that instead.
Reply
MariaAugust 20, 2020 at 8:33 pm
This looks delicious I can’t wait to try this eating more vegetables and having seasonings with a hint of meat perfect meal
★★★★★
Reply
SeonkyoungAugust 24, 2020 at 12:55 pm
Yes! It is SOOOOO good I love this dish. Make me feel so healthy eating it.
Reply
Ashley AthertonAugust 21, 2020 at 12:53 pm
Could you use rice wine vinegar instead of rice wine? Or are they the same thing?
Reply
SeonkyoungAugust 24, 2020 at 12:54 pm
No, you cannot they are two different things. I would use any other cooking wines if you can’t find any rice wines.
Reply
Home ChefSeptember 23, 2020 at 9:54 am
Can you use sake instead?
Reply
SeonkyoungSeptember 24, 2020 at 9:15 am
Yes you can!
Reply
Jess EAugust 27, 2020 at 11:28 am
Best zucchini noodles ever! So tasty. Love this recipe!! 🙂
Reply
SeonkyoungSeptember 1, 2020 at 9:51 am
Thank you for the feedback! Hope you find my other recipes helpful!
Reply
KattiSeptember 30, 2020 at 9:19 pm
My family and I love this dish, have made it twice now! I sub a Serrano pepper for the red chili because thats what I have been able to find. Miss the pop of red color but its still so good. I don’t need any other zoodle recipes!
★★★★★
Reply
SerenaSeptember 2, 2020 at 9:29 pm
I haven’t been able to find red chilies. What other Chile would you recommend?
Reply
SeonkyoungSeptember 3, 2020 at 9:30 am
You can use any chilies that you could find or would prefer.
Reply
Charles LykinsSeptember 9, 2020 at 11:54 am
I am amazed at how good this is and the recipe is so easy to make. Turned out perfectly the first time I tried it!
★★★★★
Reply
SeonkyoungSeptember 10, 2020 at 12:53 pm
YAY! So glad I could help! (:
Reply
Chris-27September 12, 2020 at 1:45 pm
Great recipe, very tasty. I had a daikon that needed using, so spiralized that, along with the zucchini. It played well with the flavor, and the zoodle texture felt much less “droopy” than usual. I also served it over some reheated rice, so none of the sauce (and continued zoodle juice) went to waste.
Reply
MaiJanuary 19, 2021 at 8:38 am
I had some zucchini given to me so I decided to try this recipe. The only downside was my noodle tasted a little bit bitter but it had nothing to do with the recipe. The recipe’s very flavorful! Next time, I’ll go buy and pick my own zucchini. 😉
★★★★★
Reply
SareenaFebruary 21, 2021 at 12:24 am
I have a question? If you buy those store bought precut zoodles from the produce section do you still have to go through the process of sweating?
Reply
SeonkyoungFebruary 22, 2021 at 9:07 am
I would still sweat them out just in case!
Reply
Brandi BallardMarch 4, 2021 at 5:41 pm
I used shrimp instead of chicken, cooked them in the sauce before adding zoodles and it was delicious! The flavor was amazing.
★★★★★
Reply
Silvia KsJuly 14, 2021 at 9:22 am
I have an unrelated question, what song did you use in the zoodles youtube video? I like it.
Anyways I followed the recipe and I absolutely loved it, I will be making zoodles for my friends someday!
★★★★★
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