How To Make Teriyaki Chicken Zucchini Noodles
You can never go wrong with these deliciously healthy sauteed zucchini noodles mixed with chicken chunks tossed with a tasty homemade teriyaki sauce!
Serves:
Ingredients
- 1¼lbschicken breasts,boneless, skinless, cut into 1-inch pieces
- 2tspvegetable oil
- 1cupbell peppers,chopped, red and yellow bell peppers
- ¼cupsoy sauce,low-sodium
- ½cupwater,plus an additional 2 tbsp
- 3tbspbrown sugar
- 2tspgarlic,minced
- 2tspginger,minced
- 1tbsphoney
- 1tsptoasted sesame oil
- 1tbspcornstarch
- 3zucchini,spiralized into noodles
- 1tbspsesame seeds
- salt and pepper,to taste
Instructions
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Heat the oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper to taste.
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Place the chicken in the pan and cook for 3 to 4 minutes on each side or until browned and cooked through.
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Add the peppers to the pan and cook for another 3 to 5 minutes or until softened.
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Add the garlic and ginger to the pan and cook for 30 seconds more.
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While the chicken and vegetables are cooking, prepare the sauce.
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Place the soy sauce, water, brown sugar, honey, and sesame oil in a small pot over medium-high heat.
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Stir for about 3 minutes until the sugar is dissolved. Turn up the heat to high and bring to a boil.
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Mix the cornstarch with 2 tablespoons of cold water until dissolved.
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Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until the sauce has thickened.
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Add the zucchini noodles to the pan with the chicken and vegetables. Cook for 3 to 4 minutes or until just softened.
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Pour the teriyaki sauce over the chicken and zoodles.
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Sprinkle with sesame seeds and serve.
Nutrition
- Calories: 387.51kcal
- Fat: 18.41g
- Saturated Fat: 4.40g
- Trans Fat: 0.17g
- Monounsaturated Fat: 8.01g
- Polyunsaturated Fat: 4.36g
- Carbohydrates: 22.35g
- Fiber: 3.02g
- Sugar: 16.25g
- Protein: 33.66g
- Cholesterol: 90.72mg
- Sodium: 982.33mg
- Calcium: 83.73mg
- Potassium: 891.26mg
- Iron: 2.54mg
- Vitamin A: 107.52µg
- Vitamin C: 74.39mg
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