Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 3 medium zucchinis, spiralized
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat. Add chicken, season with salt and pepper, and stir-fry 5–7 minutes until cooked through. Remove and set aside.
- Add another tablespoon olive oil to the same pan. Sauté garlic for 1 minute until fragrant.
- Add bell pepper and carrots. Stir-fry 3–4 minutes until slightly tender.
- In a small bowl, whisk soy sauce, honey, rice vinegar, ginger, and red pepper flakes.
- Return chicken to the pan and pour in the sauce. Cook 2–3 minutes until slightly thickened.
- In a separate pan, heat remaining olive oil. Add zucchini noodles and sauté 2 minutes until just tender.
- Combine zucchini noodles with the chicken stir fry and toss until evenly coated.
- Remove from heat and garnish with green onions and sesame seeds.
Notes
- Zucchini noodles are a great low-carb alternative to pasta.
- Add broccoli or snap peas for extra veggies.
- Adjust spice level by increasing or reducing red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired