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Teriyaki Chicken and Zoodles Recipe

3 from 1 vote
A healthy twist on teriyaki chicken made with zucchini noodles!
Serving3 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

Equipment

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

Calories: 271 kcal · Carbohydrates: 32 g · Protein: 20 g · Fat: 7 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 48 mg · Sodium: 1524 mg · Potassium: 800 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 338 IU · Vitamin C: 30 mg · Calcium: 56 mg · Iron: 2 mg
Cuisine: Asian
Course: Main Course