Spicy Chicken Zucchini Noodles Recipe

"On top of giving you a healthy, enjoyable meal, I made this recipe so it would be quick and easy for a busy weeknight. You simply throw a few ingredients together into this one-pan meal for fast prep and cleanup. It took me 20 minutes to prep this dish and only 10 minutes to cook it, so you can plate it within a half hour (plus optional marinating time). This recipe ends up looking amazing with its vibrant touches of green from the herbs and zucchini. And I like to serve it with some lime wedges for extra color and of course more flavor. I hope you and your family enjoy it!"

Click here for the easy recipe

Serves4 People

Preparation Time20 min

Cooking Time10 min

Ingredients

5-6 cups spiralized zucchini (about 4 zucchinis)
Salt
2 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon less-sodium soy sauce (use Tamari or coconut aminos for a gluten-free version)
1 tablespoon balsamic vinegar
2 teaspoons minced garlic (about 2 cloves garlic)
2 tablespoons brown sugar
1/4 cup lite coconut milk
1/4 cup fresh basil leaves
1/2 bunch fresh cilantro leaves

Use a spiralizer or a julienne peeler to make zucchini noodles.
Place the zoodles in a bowl and sprinkle with salt. Use both of your hands to rub the zoodles to make sure the salt is distributed evenly. This will help get rid of the liquid from the zucchinis.
Cut chicken into 2-inch-long thin strips and place in a container. Wash hands. Whisk chili garlic sauce, soy sauce, vinegar, minced garlic and brown sugar until well blended. Place half of the sauce in the container with the chicken. Mix well and marinate for 30 minutes (or overnight). If you are in a hurry, marinating the chicken for only a few minutes is not going to be a deal breaker.
Heat a large nonstick sauté pan over medium heat. Place chicken with the marinade in the pan, cook for 5-6 minutes, stirring occasionally until chicken is cooked through. Remove chicken from the pan.
Reduce heat to low. Add the other half of reserved chili sauce mixture to the pan, followed by coconut milk. Cook and stir 2-3 minutes or until thickened.
By now, your zucchini noodles should be ready. Add them into the pan, discard the water from the zucchinis. Cook for 1 minute.

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Lynn K

Jan 25, 2017

This dish sounds so wonderfully tasty! And I just love spiralized zucchini - especially after getting my wonderful little spiralling maching lol. The soy sauce, coconut milk and fresh cilantro are some of my favorite flavors so all together in one dish with chicken breasts and zucchini will, I am sure, be a wonderful Asian flavored dish. Cant wait to try it!

Maggie G

Jan 24, 2017

I was recently looking up spiralized zucchini recipes as a delicious low-carb and low-calorie alternative for pasta. I usually thought to add the zoodles (zucchini noodles) to an Italian-like recipe but this Asian dish sounds great! It seems very similar to pad thai especially if you add in some peanuts!

Gck24 7816915

Jan 24, 2017

I have a spiralizer but have never used it, but this is the perfect recipe to try it out with! I'm always on the lookout for healthy, quick and easy meals to prepare during the week, and this one looks delicious! This recipe would be especially great in late summer when zucchini are abundant. I wonder if i could spiralize carrots as a substitute?