Delicious Garlic Chicken Zucchini Noodles Stir-Fry (Print version)
Tender chicken, zucchini noodles, bell pepper, and a garlicky soy-oyster sauce come together in one skillet in about 30 minutes.
# Ingredients:
For the stir-fry
01 -
2 large zucchini, spiralized into noodles
02 -
1 lb (450 g) boneless skinless chicken breasts, thinly sliced
03 -
3 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1 medium onion, thinly sliced
06 -
1 red bell pepper, thinly sliced
07 -
1/2 teaspoon crushed red pepper flakes
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
For the sauce and finish
10 -
1 tablespoon low-sodium soy sauce or tamari
11 -
1 tablespoon oyster sauce
12 -
2 tablespoons chopped fresh parsley
13 -
2 tablespoons grated Parmesan cheese, optional
# Instructions:
01 -
Spiralize the zucchini into noodles. Thinly slice the chicken, onion, and bell pepper, then mince the garlic so everything is ready before cooking.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for about 45 seconds until fragrant, stirring often so the garlic does not burn.
03 -
Add the chicken in a single layer. Season with red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through to 165°F.
04 -
Stir in the red bell pepper and cook for 2 minutes until slightly softened but still bright.
05 -
Add the zucchini noodles, soy sauce, and oyster sauce. Toss for 2-3 minutes until the noodles are just tender and lightly coated.
06 -
Remove from the heat. Sprinkle with parsley and optional Parmesan. Taste and adjust salt, then serve immediately.
# Good to know:
01 -
Best served right after cooking while the zucchini noodles still have bite.
02 -
Use tamari and gluten-free oyster sauce for a gluten-free version.
03 -
For less liquid, pat zucchini noodles dry before adding them to the skillet.