This garlic chicken zucchini noodles stir fry is a quick, bright weeknight meal. Tender slices of chicken brown in olive oil and mingle with fragrant garlic, a hint of red pepper, and crisp zucchini noodles. The soy sauce adds savory depth while green onions bring a fresh finish. It cooks fast, smells amazing, and keeps a light, satisfying texture you’ll want on repeat. If you enjoy fast chicken stir-fries with bold flavors, try a similar twist like this Mediterranean chicken stir-fry for more ideas.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~380 kcal
- Protein: ~52 g
- Carbohydrates: ~6 g
- Fat: ~13 g
- Fiber: ~1.5 g
- Sugar: ~1.5 g
- Sodium: ~900 mg
(Note: Nutrition values are approximate and based on two medium chicken breasts, two medium zucchinis, 1 tbsp olive oil, and 2 tbsp regular soy sauce. Use low-sodium soy sauce to cut sodium.)
Why Make This Garlic Chicken Zucchini Noodles Stir Fry
This dish cooks in under 20 minutes. It blends savory chicken, garlic aroma, and tender-crisp zucchini for a meal that tastes fresh and light. It’s low in carbs yet rich in protein. The texture is pleasant — slightly chewy chicken and snappy zucchini noodles. It’s perfect for busy nights, picky eaters, or anyone looking for a quick healthy dinner that still feels satisfying.
How to Make Garlic Chicken Zucchini Noodles Stir Fry
You’ll brown sliced chicken, add garlic and a touch of red pepper for heat, then toss in zucchini noodles with soy sauce. Keep the heat high enough to sear the chicken but quick enough to avoid overcooking the zucchini. The goal is juicy chicken and zucchini that is tender but still has a bite.
Ingredients:
- 2 chicken breasts, sliced
- 2 medium zucchinis, spiralized or sliced into noodles
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
Step 1: Preparation
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat the sliced chicken dry and season lightly with salt and pepper. Have the minced garlic, spiralized zucchini, soy sauce, and red pepper flakes ready at the stove.
Step 2: Sautéing the Chicken
Add the sliced chicken to the hot skillet. Cook, stirring occasionally, until the pieces are browned and cooked through, about 5–7 minutes depending on thickness. Work in batches if needed so you get a good sear.
Step 3: Cooking the Garlic and Zucchini
Stir in the minced garlic and red pepper flakes. Cook for 1–2 minutes until fragrant but not burned. Add the zucchini noodles and 2 tablespoons soy sauce. Toss everything quickly and cook 2–3 minutes more, until the zucchini is tender but still has a bite.
Step 4: Finishing and Serving
Taste and adjust seasoning with salt and pepper. Turn off the heat. Serve the stir fry hot and garnish with chopped green onions for a fresh, crisp finish.
How to Serve Garlic Chicken Zucchini Noodles Stir Fry
Serve this dish right from the skillet while it’s hot. It works as a low-carb main on its own. For heartier plates, pair it with steamed rice, quinoa, or cauliflower rice. Add a wedge of lime for brightness. For a family-style meal, set out extra garnishes like toasted sesame seeds, extra green onions, or a drizzle of sesame oil.
How to Store Garlic Chicken Zucchini Noodles Stir Fry
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature before sealing. Reheat gently in a skillet over medium-low heat to avoid soggy zucchini.
- Freezer: Zucchini noodles don’t freeze well; they get watery. If you want to freeze, remove the zucchini before freezing and freeze cooked chicken separately for up to 2 months. Thaw in the fridge before reheating.
- Make-ahead tip: Keep zucchini noodles separate and add them in the last 2–3 minutes when reheating to preserve texture.
Expert Tips for Perfect Garlic Chicken Zucchini Noodles Stir Fry
- Pat the chicken dry before cooking. Moisture prevents a good sear.
- Use high heat for browning, then lower slightly when adding garlic so it won’t burn.
- Don’t overcook zucchini. Cook just until tender-crisp to avoid a soggy dish.
- If the zucchini releases a lot of water, drain some off from the pan or cook a bit longer to evaporate excess.
- Use low-sodium soy sauce if you watch your sodium intake; add a splash more if you want deeper flavor.
- Slice chicken thin and even so it cooks through quickly and evenly.
Delicious Variations
- Spicy Sesame: Add 1 teaspoon sesame oil at the end and top with sesame seeds and extra chili flakes.
- Peanut Sauce: Stir in 1–2 tablespoons peanut butter mixed with a splash of water and soy sauce for a nutty sauce.
- Veggie Boost: Add sliced bell peppers, snap peas, or mushrooms during the zucchini step for more color and crunch.
- Shrimp Swap: Replace chicken with shrimp (cook 2–3 minutes per side) for a lighter seafood version.
- Herb Freshness: Stir in chopped basil or cilantro at the end for a fresh herbal lift.
Frequently Asked Questions
Q: Can I use store-bought spiralized zucchini?
A: Yes. Store-bought zucchini noodles are fine. Pat them dry with a paper towel to remove excess moisture before cooking to reduce sogginess.
Q: How do I prevent watery zucchini noodles?
A: Cook zucchini noodles briefly over higher heat and remove excess water as it appears. You can also salt the raw noodles lightly and let them sit for 10 minutes, then squeeze out water before cooking.
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free.
Q: Is this recipe good for meal prep?
A: Partly. Cook the chicken ahead and store it separately. Keep zucchini noodles fresh and toss them with the chicken only when reheating to preserve texture. Fully assembled meals store best for 1–2 days.
Q: How can I reduce the sodium?
A: Use low-sodium soy sauce or reduce the soy sauce to 1 tablespoon and add a squeeze of lemon for brightness. Check other ingredients for added salt.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs add more fat and a richer flavor. Adjust cook time slightly until they are cooked through.
Conclusion
This garlic chicken zucchini noodles stir fry is a fast, flavorful meal that balances juicy chicken, garlicky aroma, and crisp zucchini texture — ideal for busy nights or light dinners. It’s easy to adapt, stores well for a few days, and holds up to many tasty variations. For a full video and another take on this exact dish, check the Garlic Chicken Zucchini Noodles Stir Fry Recipe & Video. Enjoy cooking — this one comes together quickly and tastes like a warm, comforting weeknight win.
Print
Garlic Chicken Zucchini Noodles Stir Fry
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low-Carb
Description
A quick and bright weeknight meal featuring tender chicken strips and crisp zucchini noodles, enhanced with garlic and soy sauce.
Ingredients
- 2 chicken breasts, sliced
- 2 medium zucchinis, spiralized or sliced into noodles
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat the sliced chicken dry and season lightly with salt and pepper. Prepare the garlic, zucchini, soy sauce, and red pepper flakes.
- Add the sliced chicken to the hot skillet. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the zucchini noodles and soy sauce. Toss quickly and cook for 2-3 minutes more, until the zucchini is tender but still has a bite.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped green onions.
Notes
Serve immediately while hot. This dish can be paired with steamed rice or quinoa for a heartier meal. Store leftovers in an airtight container for up to 3-4 days, reheating gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1.5g
- Sodium: 900mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 52g
- Cholesterol: 90mg
