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Homemade 15 Minute Teriyaki Chicken Zoodles photo
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15 Minute Teriyaki Chicken Zoodles

A quick, tangy teriyaki chicken tossed with fresh zucchini noodles for a light, 15-minute meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 2-3 boneless skinless chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 2 medium zucchini spiralized on medium setting
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • scallions chopped, to taste
  • 2 tablespoons brown sugar packed
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 clove garlic minced
  • 2 tablespoons water
  • black pepper to taste

Instructions

  • Cut the chicken into bite-size pieces and season lightly with pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the chicken, stirring to coat.
  • Cook the chicken, stirring often, for 5–7 minutes until cooked through.
  • While the chicken cooks, spiralize the zucchini and set the zoodles aside; chop scallions if using.
  • In a small bowl, whisk together 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp honey, 1 minced garlic clove, and 2 tbsp water to make the teriyaki sauce.
  • In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
  • Reduce the skillet heat to medium and pour in the teriyaki sauce, then add the cornstarch mixture and stir to coat the chicken; let it simmer and thicken for 1–2 minutes.
  • Add the zucchini noodles to the skillet and toss with tongs to combine with the sauce and chicken, cooking just 1–2 minutes until warmed through but still firm.
  • Serve immediately, sprinkled with chopped scallions if desired.

Equipment

  • Large Skillet
  • Spiralizer
  • Small Bowl
  • Tongs
  • Knife
  • Cutting Board

Notes

  • This is the spiralizer I used for this recipe.