Garlic Chicken Zucchini Noodles

The smell of sesame oil hitting a hot wok still takes me back to my tiny apartment kitchen, where I first attempted zucchini noodles instead of pasta. My roommate stood in the doorway, skeptical about vegetables replacing actual noodles, until that first garlicky bite made her a convert.

I made this for a friend who claimed to hate zucchini, and she actually asked for the recipe before leaving my house that night. Theres something about how the zucchini noodles soak up that garlicky sauce that transforms them into something entirely irresistible.

Ingredients

• Chicken breast: The cornstarch coating is not optional, it is what creates that restaurant style velvet texture and prevents the chicken from becoming tough
• Zucchini noodles: Spiralize them yourself for the freshest result and avoid overcooking or they will release too much water
• Soy sauce mixture: The honey balances the saltiness while rice vinegar cuts through the richness, creating that perfect sweet and savory harmony
• Fresh aromatics: Do not substitute pre minced garlic or powdered ginger, fresh makes all the difference in the final flavor

Instructions

Coat the chicken:

The cornstarch creates a protective layer that seals in moisture and gives the chicken that signature velvety texture

Mix the sauce:

Whisk until the honey fully dissolves into the soy sauce mixture for even flavor distribution

Sear the chicken:

Work in batches if needed to avoid overcrowding the pan, which would make the chicken steam instead of get that golden edge

Cook the vegetables:

Keep them moving in the pan to maintain their crunch and bright color, nobody likes mushy snap peas

Add the noodles:

Zucchini cooks quickly so keep them moving constantly, just until they soften slightly but still hold their shape

Combine everything:

Let the sauce bubble for a moment so it thickens slightly and clings to every strand of vegetable and piece of chicken

Save

This dish became my go to for busy weeknights when I want something that feels special but does not require hours in the kitchen. The balance of textures and flavors never fails to make dinner feel like an occasion.

Making It Your Own

Shrimp works beautifully here and cooks even faster than chicken, just add them during the last 2 minutes of cooking. For a vegetarian version, extra firm tofu pressed and cubed absorbs the sauce beautifully and provides that protein element.

Perfecting Your Stir Fry Technique

Keep your heat medium high to high throughout the cooking process, that sizzle is what creates the restaurant quality flavor and texture you are after. A wok is ideal but any large skillet will work as long as you do not overcrowd it.

Make Ahead Strategies

The sauce can be whisked together up to three days in advance and stored in the refrigerator, just give it a good stir before using. Spiralize your zucchini noodles a day ahead but store them layered between paper towels to absorb excess moisture.

• Cook the protein and vegetables separately if meal prepping, then reheat together just before serving
• This dish tastes even better the next day as the flavors continue to develop
• Store any leftovers in an airtight container for up to three days

Save

Garnish generously with fresh herbs and sesame seeds, those little touches make this simple dish look and taste like something from a restaurant kitchen.

Recipe FAQ

→ Can I substitute chicken with other proteins?

Yes, shrimp or firm tofu work well as alternatives, offering different textures while maintaining the dish’s flavor profile.

→ How do I prevent zucchini noodles from becoming mushy?

Stir-fry zucchini noodles briefly just until softened; overcooking can make them watery and limp.

→ Is it suitable for gluten-free diets?

Use tamari in place of regular soy sauce and oyster sauce to keep it gluten-free while preserving the rich taste.

→ What garnishes enhance this dish?

Toasted sesame seeds and freshly chopped cilantro or parsley add texture and fresh herbal notes.

→ Can I prepare the sauce in advance?

Yes, mixing the garlic-ginger soy-based sauce ahead saves time and allows flavors to meld before cooking.