Teriyaki Chicken Zucchini Noodles
Total Time
1 hour 10 minutes
Prep Time
1 hour
Cook Time
10 minutes
Rating
4 out of 5 stars
(1)
Ingredients
4 servings
- 1 tablespoon cornstarch
- ⅓ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 ½ pounds 4 medium-sized zucchini, spiralized
- 1 teaspoon sesame seeds
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Preparation
Step 1
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Step 2
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
Step 3
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 4
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
Step 5
Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Step 6
Serve immediately, garnished with sesame seeds, if desired.
Step 7
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