Teriyaki Chicken Zucchini Noodles is a delicious and healthy dish that brings a burst of flavor to your table. This recipe combines tender chicken marinated in a sweet and savory teriyaki sauce with fresh zucchini noodles, creating a satisfying meal that is light yet filling. Perfect for a weeknight dinner or a special occasion, this dish is both tasty and nutritious.
Why Make This Recipe
Making Teriyaki Chicken Zucchini Noodles is a great choice for those looking to enjoy a meal that is both healthy and flavorful. Zucchini noodles are a wonderful low-carb alternative to traditional pasta, making this dish suitable for various dietary preferences. The combination of tender chicken and a rich teriyaki sauce provides a comforting yet vibrant taste, while the quick cooking time makes it easy to whip up on busy days.
How to Make Teriyaki Chicken Zucchini Noodles
Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup reduced sodium soy sauce
- 1/4 cup brown sugar (packed)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless skinless chicken breasts (cut into 1-inch chunks)
- 1 tablespoon olive oil
- 1 1/2 pounds (4 medium-sized) zucchini, spiralized
- 1 teaspoon sesame seeds
Directions:
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey, and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon-size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
- Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
How to Serve Teriyaki Chicken Zucchini Noodles
Serve the Teriyaki Chicken Zucchini Noodles warm straight from the skillet. You can place the dish in individual bowls and sprinkle with sesame seeds for an added touch. This dish pairs nicely with a side of steamed vegetables or a simple salad.
How to Store Teriyaki Chicken Zucchini Noodles
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you can warm it in a skillet over low heat until heated through. Add a splash of soy sauce or water to help loosen the noodles if they have become too dry.
Tips to Make Teriyaki Chicken Zucchini Noodles
- Make sure to spiralize the zucchini just before cooking to keep it fresh and crunchy.
- For extra flavor, let the chicken marinate overnight.
- Adjust the sweetness of the teriyaki sauce by adding more or less brown sugar according to your taste.
Variation
You can easily customize this dish by adding other vegetables like bell peppers, carrots, or broccoli. Additionally, for a vegetarian option, swap chicken for tofu or chickpeas.
FAQs
1. Can I use regular pasta instead of zucchini noodles?
Yes, if you prefer traditional pasta, you can substitute the zucchini noodles with cooked spaghetti or your favorite pasta.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce, and ensure your brown sugar is gluten-free.
3. Can I make this dish ahead of time?
While the components can be prepared in advance, it’s best to cook the zucchini noodles just before serving to maintain their texture. Marinating the chicken can be done ahead of time.
Teriyaki Chicken Zucchini Noodles
Ingredients
For the Teriyaki Sauce
- 1 tablespoon cornstarch
- 1/3 cup reduced sodium soy sauce
- 1/4 cup brown sugar (packed)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
For the Chicken and Noodles
- 1 pound boneless skinless chicken breasts (cut into 1-inch chunks)
- 1 tablespoon olive oil
- 1 1/2 pounds zucchini (spiralized) Approximately 4 medium-sized zucchini
- 1 teaspoon sesame seeds For garnish
Instructions
Preparation
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, honey, and 1 cup water; bring to a simmer.
- Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Reserve 1/4 cup of the sauce and set aside.
- In a gallon-size Ziploc bag or large bowl, combine the remaining soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Drain the chicken from the marinade.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook until golden brown and cooked through, about 3-4 minutes.
- Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Serving
- Serve immediately, garnished with sesame seeds, if desired.
