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Zucchini Noodles with Teriyaki Chicken

Zucchini Noodles with Teriyaki Chicken

These Zucchini Noodles with Teriyaki Chicken are an easy keto dinner recipe with all the flavors of your favorite takeout dish! This Asian-inspired recipe is low carb, sugar free and ready in only 30 minutes!

  • 2/3 lb boneless skinless, chicken breast , cut into strips or chunks
  • salt and black pepper to taste
  • 2 Tablespoons avocado oil OR olive oil
  • 4-5 medium zucchini , cut into noodles using a spiralizer or a vegetable peeler
  • 1/4 cup coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons golden monk fruit sweetener , can sub with pineapple juice for Whole30
  • 2 garlic cloves , minced
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon xanthan gum (optional: to thicken the sauce) , can also sub with arrowroot powder for Whole30
  • water, as needed to thin out the sauce
  • salt, black pepper, and red pepper flakes to taste; optional
  • Green onions sliced thinly
  • Sesame Seeds
  1. MAKE THE SAUCE: In a small bowl, whisk together all the ingredients for the sauce.
  2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
  3. Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until brown, about 3-4 minutes. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add water as needed to thin out sauce as desired. Season to taste with salt, black pepper and/or red chili flakes.
  4. Add zucchini noodles into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.

Recipe adapted from this site