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Zucchini Noodles with Teriyaki Chicken Recipe

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3.8 from 77 reviews

A quick and flavorful Zucchini Noodles with Teriyaki Chicken recipe that’s low-carb and packed with savory-sweet teriyaki sauce made from coconut aminos and monk fruit sweetener. Tender chicken breast is marinated and cooked in a skillet, then tossed with fresh zucchini noodles for a light and healthy meal ready in just 22 minutes.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 2/3 lb boneless skinless chicken breast, cut into strips or chunks
  • Salt and black pepper, to taste
  • 1-2 tablespoons of teriyaki sauce (from below)
  • 2 tablespoons avocado oil OR olive oil

Teriyaki Sauce

  • 1/4 cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons golden monk fruit sweetener (can substitute with pineapple juice for Whole30)
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon xanthan gum (optional, to thicken sauce; can substitute arrowroot powder for Whole30)
  • Water, as needed to thin sauce

Vegetables and Garnishes

  • 4-5 medium zucchini, spiralized into noodles
  • Salt, black pepper, and red pepper flakes (optional, to taste)
  • Green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Make the Sauce: In a small bowl, whisk together coconut aminos, apple cider vinegar, sesame oil, monk fruit sweetener, minced garlic, grated ginger, and xanthan gum. Add water as needed to reach desired sauce consistency.
  2. Marinate the Chicken: Season chicken strips with salt and black pepper and drizzle 1-2 tablespoons of the prepared sauce over the chicken. Let it marinate for 30 minutes to infuse flavor.
  3. Cook the Chicken: Heat avocado or olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 3-4 minutes.
  4. Thicken the Sauce: Pour the remainder of the sauce into the skillet with the chicken, increase heat to high, and allow the sauce to bubble and thicken while stirring for 1-2 minutes. Add water as necessary to thin the sauce to your preferred consistency. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
  5. Cook Zucchini Noodles: Add the spiralized zucchini noodles to the skillet and use tongs to toss them with the chicken and sauce. Cook for 1-2 minutes until noodles are just tender but still firm. Avoid overcooking to maintain texture.
  6. Serve and Garnish: Remove from heat, drizzle extra sauce from the pan over the dish, and garnish with sliced green onions and sesame seeds. Serve immediately for best flavor and texture.

Notes

  • Use a spiralizer or vegetable peeler to create uniform zucchini noodles.
  • Xanthan gum or arrowroot powder is optional but helps thicken the sauce for better coating.
  • Adjust the sweetness and spice levels with monk fruit sweetener and red pepper flakes according to your taste.
  • An easy Whole30 modification is swapping monk fruit sweetener with pineapple juice and xanthan gum with arrowroot powder.
  • Do not overcook zucchini noodles to avoid mushy texture; they should remain slightly firm.
  • Leftover sauce can be stored in the fridge for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Carb

Find it online: https://allyumcooks.com/zucchini-noodles-with-teriyaki-chicken-recipe/