Description
A quick and healthy stir fry made with tender garlic chicken and zucchini noodles, perfect for a low-carb dinner ready in just 25 minutes.
Ingredients
Units
Scale
- 2 medium zucchinis, spiralized
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 green onion, sliced (for garnish)
- Salt to taste
Instructions
- Spiralize the zucchinis and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Add soy sauce, oyster sauce, sesame oil, black pepper, and red pepper flakes. Stir to combine.
- Return chicken to the skillet and mix well with the sauce.
- Add zucchini noodles and toss to coat. Cook for 2–3 minutes until just tender.
- Remove from heat and garnish with sliced green onions.
- Serve immediately.
Notes
- Do not overcook the zucchini noodles to avoid sogginess.
- You can add other veggies like bell peppers or carrots for variation.
- Use tamari for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg