Teriyaki Chicken Zucchini Noodles
A delicious and healthy dish combining tender chicken marinated in teriyaki sauce with fresh zucchini noodles for a light yet filling meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, use a skillet over low heat and add a splash of soy sauce or water if needed.