Garlic Chicken Zucchini Noodles Stir-fry

The moment I first tossed garlic chicken into a pan and slid in those fresh, crisp zucchini noodles, I knew this Garlic Chicken Zucchini Noodles Stir-fry was going to be a keeper. There’s just something magical about how the juicy, savory chicken mingles with the garlicky goodness and the light, slightly crunchy zucchini noodles. It’s like comfort food met healthy eating and they instantly hit it off at dinner time. If you’re craving a dish that’s packed with flavor, quick to whip up on any weeknight, and gives you a satisfying meal without the heavy pasta calories, this recipe is your new go-to. Plus, the way the garlic infuses every bite makes it absolutely addicting!

Garlic Chicken Zucchini Noodles Stir-fry: Ingredients & Why It Works

• 2 large zucchinis, spiralized into noodles (about 4 cups)
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
• Salt and freshly ground black pepper to taste
• 2 green onions, sliced thinly
• 1 tablespoon freshly grated ginger (optional but recommended)
• 1 tablespoon fresh lemon juice

I love choosing boneless, skinless chicken breasts for this stir-fry since they cook quickly and stay tender when sliced thin. The zucchini noodles keep this dish fresh and light, and they soak up the garlicky, savory sauce so well without getting mushy. Using both olive oil and a splash of sesame oil adds layers of fragrance and flavor — olive oil for a clean base and sesame oil for that irresistible nutty aroma that just screams stir-fry. The garlic is the real star here; it’s fresh and potent, but not overpowering once it’s softened in the pan. Soy sauce brings the umami punch we all crave, balancing the zing of the lemon juice that keeps the whole dish bright and fresh. Trust me, skipping the ginger would be a shame since it adds a subtle warmth underneath all that garlicky goodness.

Garlic Chicken Zucchini Noodles Stirfry

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Garlic Chicken Zucchini Noodles Stirfry recipe thats quick flavorful and perfect for a healthy satisfying meal youll love every bite of

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

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2 large zucchinis, spiralized into noodles (about 4 cups)

1 pound boneless, skinless chicken breasts, thinly sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon sesame oil

0.5 teaspoon crushed red pepper flakes (optional)

Salt to taste

Freshly ground black pepper to taste

2 green onions, sliced thinly

1 tablespoon freshly grated ginger (optional)

1 tablespoon fresh lemon juice

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Instructions

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until hot but not smoking.

Add sliced chicken to the skillet, season with salt and pepper, and cook for 4-5 minutes, stirring often until golden brown and cooked through; then remove and set aside.

Lower heat to medium, add remaining tablespoon of olive oil, then add minced garlic and grated ginger, stirring frequently for about 30 seconds until fragrant but not browned.

Add zucchini noodles to the pan and stir-fry for 2-3 minutes, until warmed through and slightly tender but still crunchy.

Return chicken to the skillet, add soy sauce, sesame oil, and red pepper flakes if using, then toss everything to combine and coat evenly.

Drizzle lemon juice over the stir-fry, toss again, taste and adjust seasoning with salt and pepper as needed, then stir in sliced green onions.

Serve hot immediately for best texture and flavor.

Notes

A flavorful and healthy stir-fry dish combining juicy garlic chicken with fresh zucchini noodles, lightly cooked to maintain a satisfying crunch and infused with a savory garlicky sauce. Perfect for a quick weeknight keto-friendly meal without heavy pasta calories.

Garlic Chicken Zucchini Noodles Stir-fry: Step-by-Step Instructions

1. Start by heating 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. You want the pan hot but not smoking—this helps the chicken get a nice sear.
2. Add the sliced chicken to the skillet, sprinkle with salt and pepper, and cook for about 4-5 minutes, stirring often until the chicken is golden brown and cooked through. It should feel firm but still juicy. Remove the chicken and set it aside.
3. Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the minced garlic and fresh ginger, stirring frequently for about 30 seconds until fragrant but not browned. This step floods the kitchen with that mouthwatering aroma you want to inhale.
4. Immediately add the zucchini noodles to the pan. Stir-fry for 2-3 minutes, just until the noodles are warmed through and slightly tender but still have a bit of crunch. You don’t want soggy noodles here, so keep an eye on the texture.
5. Return the chicken to the skillet. Pour in the soy sauce, sesame oil, and red pepper flakes if you’re using them. Give everything a good toss to combine. At this stage, the soy sauce will coat each strand of zucchini noodle and chicken piece, bringing everything together with a savory kiss.
6. Drizzle the lemon juice over the stir-fry, toss again, and taste for seasoning. Add more salt or pepper if you like. Finally, throw in the sliced green onions, sprinkle them throughout for a pop of color and freshness, and remove from heat right away.
7. Serve hot straight from the pan for that best texture and flavor burst. The garlic-rich aroma and colorful presentation will pull everyone to the table in no time.

Garlic Chicken Zucchini Noodles Stir-fry: Tips for Success

• Don’t overcook the zucchini noodles. They only need a couple of minutes to get tender. Overdoing it makes them watery and limp, losing that delightful crunch texture.
• Slice chicken thin and uniformly. This helps it cook evenly and quickly, especially important when you’re making a fast stir-fry. It also absorbs the garlic and soy sauce flavors better.
• Use fresh garlic and ginger. It’s a game changer. Powdered substitutes won’t give you that punch of fragrance and taste that fresh ingredients do.
• Keep the heat moderate when cooking the garlic. Too high and it burns, which makes the garlic taste bitter instead of sweet and toasty.
• Reserve the green onions for last. They wilt fast and you want them vivid and crunchy, adding a nice bite to the finished dish.

Garlic Chicken Zucchini Noodles Stir-fry: Storage & Reheating

This stir-fry is best enjoyed fresh because zucchini noodles don’t hold up well over time. But if you have leftovers, store them in an airtight container in the fridge for up to 2 days. When it’s time to reheat, warm the dish gently in a skillet over medium heat for just a few minutes. Avoid microwaving if possible; it tends to make zucchini mushy and the chicken rubbery.

If the noodles seem too watery after chilling, you can sprinkle a pinch of salt before reheating to draw out excess moisture and then pat dry with paper towels. Reheat just until warm enough to avoid losing the original texture and flavor you loved the first time around.

Garlic Chicken Zucchini Noodles Stir-fry: FAQ

Can I use a spiralizer alternative for zucchini noodles?

Absolutely! If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons or even buy pre-packaged zucchini noodles at many grocery stores. Just remember fresh is best and avoid pre-packaged ones with added preservatives if you can.

Is this recipe keto-friendly?

Yes! Zucchini noodles are very low in carbs and the chicken plus olive and sesame oils keep it high in protein and healthy fats. It’s a perfect meal for those watching carb intake.

What if I don’t like spicy food — can I skip the red pepper flakes?

You can totally leave out the crushed red pepper flakes without losing any of the essential flavors. The garlic and soy sauce carry a lot of punch on their own. Or substitute with a pinch of sweet paprika for a milder warmth.

Can I substitute chicken with another protein?

If you want to change it up, thinly sliced shrimp or tofu work wonderfully with this recipe. Keep the cooking times in mind; shrimp cooks fast, and tofu benefits from pressing out the moisture first to get a better texture during stir-frying.

Why is lemon juice added at the end?

The lemon juice brightens the dish and balances out the saltiness from the soy sauce. Adding it last preserves its fresh, tangy punch instead of cooking it down and losing that zing.

Nutritional Information

Here’s a rough breakdown per serving (recipe serves 4):

• Calories: 280
• Fat: 15g (mostly from olive and sesame oils)
• Protein: 30g (lean chicken breast)
• Carbohydrates: 7g (mostly from zucchini and a tiny bit from soy sauce)
• Fiber: 2g

These numbers are estimates based on standard ingredient amounts. The actual values might vary slightly depending on exact brands and portion sizes.

Garlic Chicken Zucchini Noodles Stir-fry: Wrapping Up

If you’re anything like me, once you take that first garlicky bite of this Garlic Chicken Zucchini Noodles Stir-fry, it’s hard not to crave it again and again. It’s fast, flavorful, and light, exactly what I need when I want a wholesome dinner that doesn’t demand hours in the kitchen. Give it a try, tweak the spice levels or ingredients to make it your own, and don’t forget to drop a comment below telling me how yours turned out or if you have a secret twist you added. I love hearing how this recipe finds its way onto your table!