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Chicken Zoodle Stir Fry Recipe

Quick chicken and zucchini noodle stir fry
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Prep Time 15 minutes
Course Main Dish
Cuisine Asian-Inspired

Ingredients
  

For the Zoodles

  • 3 large zucchini
  • Pinch of salt

For the Chicken

  • 2 boneless skinless chicken breasts, sliced 1/2-inch thin
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar halal substitute for rice wine
  • Pinch of black pepper

For the Sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chicken stock
  • 1 teaspoon cornstarch

For the Stir Fry

  • 3 tablespoons cooking oil
  • 3 cloves garlic chopped
  • 1 ounce ginger chopped
  • 1 red chili sliced
  • 3 green onions chopped
  • White and black sesame seeds for garnish

Instructions
 

  • Spiralize the zucchini into noodles. Place them in a strainer, sprinkle with salt, toss gently, and let sit for 5 minutes to release moisture.
  • In a bowl, combine chicken, oyster sauce, rice vinegar, and black pepper. Marinate for 10 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Pat the zucchini noodles dry thoroughly using paper towels. Do not rinse.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until fully done, about 6 minutes. Remove and set aside.
  • Add remaining oil to the skillet. Sauté garlic, ginger, chili, and green onions for about 1 minute until fragrant.
  • Stir the sauce again and pour into the pan. Bring to a simmer.
  • Add zucchini noodles and toss until evenly coated.
  • Return chicken to the pan, toss everything together once more, and garnish with sesame seeds.
  • Serve immediately and enjoy this Chicken Zoodle Stir Fry recipe.

Notes

  • Serve with jasmine rice or cauliflower rice if desired