Teriyaki Chicken Zucchini Noodles
User Reviews
4.0
3 reviews
Good
-
Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
Teriyaki Chicken Zucchini Noodles
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The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
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Ingredients
- 1 tablespoon cornstarch
- ⅓ cup reduced sodium soy sauce
- ¼ 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 ½ pounds 4 medium-sized zucchini, spiralized
- 1 teaspoon sesame seeds
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Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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