Teriyaki Chicken Zucchini Noodles

One of my favorite ways to eat zoodles is this quick and easy teriyaki chicken zucchini noodles recipe! It's chunks of chicken and bell peppers, all tossed in a homemade teriyaki sauce and served over sauteed zoodles. It's light, healthy and the perfect way to get your take out fix at home!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 301kcal

Author Sara Welch

Ingredients

1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
2 teaspoons vegetable oil
1 cup chopped bell peppers I used red and yellow
1/4 cup low sodium soy sauce
1/2 cup water
3 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon honey
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
3 zucchini spiralized into noodles
1 tablespoon sesame seeds
salt and pepper to taste

Instructions

Heat the oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper to taste.
Place the chicken in the pan and cook for 3-4 minutes on each side or until browned and cooked through. Add the peppers to the pan and cook for another 3-5 minutes or until softened.
Add the garlic and ginger to the pan and cook for 30 seconds more.
While the chicken and vegetables are cooking, prepare the sauce.
Place the soy sauce, water, brown sugar, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
Add the zucchini noodles to the pan with the chicken and vegetables. Cook for 3-4 minutes or until just softened.
Pour the teriyaki sauce over the chicken and zoodles. Sprinkle with sesame seeds and serve.

Nutrition