Garlic Chicken Zucchini Noodles | How to Cook & Avoid Watery Zucchini Noodles

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Use a spiralizer to make zoodles from 3 large zucchini.

Place zoodles in a large strainer, sprinkle with a generous amount of salt, and toss to help pull out moisture.

Marinate sliced chicken breast with 1 tablespoon oyster sauce, 1 tablespoon rice wine, and a pinch of black pepper; mix well and set aside.

Chop 3 cloves of garlic, 1 ounce of ginger, and 3 green onions; slice 1 red chili.

Combine 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1/4 cup chicken stock, and 1 teaspoon corn starch in a bowl and whisk together to make the sauce.

After the zoodles have released moisture, tap them with paper towels to remove excess water.

Heat a large cast iron skillet over high heat and add 1 tablespoon of cooking oil.

Add marinated chicken to the skillet and cook until both sides are nicely browned; remove chicken and set aside to avoid overcooking.

In the same pan, add 2 tablespoons of avocado oil, chopped garlic, ginger, green onions, and red chili; stir-fry for about 1 minute until fragrant.

Pour the prepared sauce into the pan and mix well, ensuring the cornstarch is fully incorporated.

When the sauce is bubbling, add the zoodles and toss them with the sauce.

Add the cooked chicken back to the pan, turn off the heat, and sprinkle with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens