Teriyaki Chicken Zucchini Noodles
- Teriyaki Chicken Zucchini Noodles
- Recipe
- Ingredients
- Instructions
The easiest 10-minute HEALTHY and LOW-CARB Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
On my way home from NY to LA, I decided to stop by New Orleans.
Except.
It hasn’t been a cute trip.
All I’ve been eating is beignets.
Literally.
That’s all I’ve been doing.
Because Cafe Du Monde is open 24 hours.
It’s dangerous territory, guys.
But fortunately, I am heading home to Los Angeles today.
Or else.
I’d be eating 37 more beignets in a 12-hour period.
So I’m just going to stay home and stick to this strict zucchini noodle diet.
K, thanks.
Recipe
Yield: 4 servings
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour
Ingredients
Instructions
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
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.
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.
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.
5. Stir in zucchini noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
6. Serve immediately, garnished with sesame seeds, if desired.
