Teriyaki Chicken and Zoodles Recipe
A healthy twist on teriyaki chicken made with zucchini noodles!
Servings: 3 people
- 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
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.
Calories: 271kcal | Carbohydrates: 32g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1524mg | Potassium: 800mg | Fiber: 2g | Sugar: 22g | Vitamin A: 338IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 2mg