Description
A vibrant and flavorful stir fry featuring tender chicken, zucchini noodles, and a fragrant garlic and ginger sauce.
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
- Sear the chicken by heating 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry for about 5-7 minutes until cooked through and lightly golden. Remove the chicken from the pan and set it aside.
- Sauté the garlic by adding another tablespoon of olive oil to the same pan. Add the minced garlic and sauté until fragrant, about one minute.
- Add the red bell pepper and carrots, stir-frying for 3-4 minutes until they begin to soften.
- Mix together the soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a small bowl.
- Combine the cooked chicken with the sauce and vegetables in the pan, cooking for an additional 2-3 minutes.
- Prepare the zucchini noodles in another pan with the remaining olive oil, sautéing for about 2 minutes.
- Final combine the sautéed zucchini noodles with the chicken and vegetable stir-fry.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For a vegetarian option, substitute chicken with tofu. Leftovers can be stored for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg