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Teriyaki Chicken Zucchini Noodles
4 from 3 votes

Teriyaki Chicken Zucchini Noodles

The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian, American

Ingredients

  • 1 tablespoon cornstarch
  • ⅓ cup soy sauce reduced sodium
  • ¼ cup brown sugar packed
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 tablespoons honey
  • 1 pound chicken breast cut into 1-inch chunks, boneless skinless
  • 1 tablespoon olive oil
  • 1 ½ pounds zucchini spiralized, 4 medium-sized
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  2. 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.
  3. 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.
  4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
  5. Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.