With January just around the corner we are getting a head start on some of our healthy living goals. I’ve never been much of a vegetable person, so I try and sneak them into my meals rather than eat them alone.
I was recently introduced to zoodles, and my whole life has been changed. Zoodles are a great low carb substitute for all of your favorite pasta dishes. We’re showing you just how easy they are today.
I love this recipes, because with a little teriyaki sauce on your zucchini noodles, you can hardly tell they are vegetables.
If you don’t have a zucchini noodle maker, you can easily grate your zucchini with a cheese grater. You could also cut or dice your zucchini up into small pieces, as well.
How to make teriyaki chicken and zucchini noodles (zoodles)
Step 1: In a skillet over medium heat, cook zoodles until soft and cooked through (about 8 minutes).
Step 2: While zoodles are cooking, whisk together garlic, soy sauce, water, rice vinegar and brown sugar in a separate bowl.
Step 3: Pour into a skillet over medium heat, and add chicken.
Step 4: Cook chicken, flipping every few minutes, until cooked through.
Remove chicken and set aside.
Step 5: Keeping the sauce over medium heat, whisk in corn starch and stir until sauce thickens.
I mixed all of the teriyaki sauce ingredients together and heated it over medium heat for a few minutes.
Throw in some diced chicken and let it simmer until the chicken has cooked through. This took about 10 minutes, flipping it every few minutes.
Step 6: Pour sauce over zoodles and chicken and top with sesame seeds.
Looking for some recipe short cuts? Here are a few of my favorites:
– If you don’t have a zucchini spiraled, you can buy premade zoodles (spiralized zucchini) at any Kroger grocery store.
-Or if you are looking to buy a spiralizer and make your own that one is our favorite. We just threw these in a skillet over medium heat with some olive oil until they became soft and cooked through.
Because of the delicious homemade teriyaki sauce there’s really no need to season them, besides a little salt and pepper.
-If you are in a hurry, you could also purchase any teriyaki sauce at the store, rather than make your own.
-You can also purchase pre-cooked and shredded chicken at the store as well. I usually have to go ask the Deli where to find it.
What could I serve with this?
We love serving ours with a green salad, pot stickers, egg rolls, or any other type of steamed veggie. You could also serve this with our favorite Berry Cheesecake Fruit Salad.
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Need thicker sauce?
After the chicken was cooked and shredded on top of the zoodles, I added a little bit of cornstarch to thicken up the sauce while it was still over the heat.
Pour the sauce over the zoodles and chicken and you are good to go. We topped ours with sesame seeds, but green onions would be delicious too.
Looking for more teriyaki recipes?
- Slow Cooker Chicken Teriyaki Bowls
- 5-Star Grilled Teriyaki Chicken
- Teriyaki Beef Skillet
- Teriyaki Chicken Casserole
Teriyaki Chicken and Zoodles Recipe
Ingredients
- 2-3 boneless, skinless chicken breasts diced
- 2 cups zucchini noodles uncooked
- 1 Tablespoon olive oil extra virgin
- 2 teaspoons minced garlic
- ½ cup low sodium soy sauce
- ¼ cup water
- 2 Tablespoons rice vinegar
- ¼ cup brown sugar
- 2 Tablespoons corn starch
- sesame seeds optional
Instructions
- In a skillet over medium heat, cook zoodles until soft and cooked through (about 8 minutes).
- While zoodles are cooking, whisk together garlic, soy sauce, water, rice vinegar and brown sugar in a separate bowl.
- Pour into a skillet over medium heat, and add chicken.
- Cook chicken, flipping every few minutes, until cooked through.
- Remove chicken and set aside.
- Keeping the sauce over medium heat, whisk in corn starch and stir until sauce thickens.
- Pour sauce over zoodles and chicken and top with sesame seeds.
Nutrition
Equipment
- Skillet
Recipe Details
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