Easy Chicken Zucchini Noodle Stir Fry

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Easy Chicken Zucchini Noodle Stir Fry-this easy and healthy stir fry can be on your dinner table in 30 minutes! It is much better than takeout! 

Easy Chicken Zucchini Noodle Stir Fry Recipe

Our boys like vegetables, but they don’t love them. They don’t jump up and down and beg for vegetables like they do with berries, yogurt, and cookies. Hopefully, someday they will do a front flip when I tell them salad is for dinner:) Right now, we are taking things one bite at a time!

Caleb and Maxwell do get excited when we get out our Inspiralizer to make dinner. They think it is the coolest kitchen tool…and it is! They love watching us turn vegetables into noodles! It’s like we have our own magic show in our kitchen..ha!

We recently used our Inspiralizer to make Easy Chicken Zucchini Noodle Stir Fry and the boys cleaned their plates! Ok, some noodles fell on the floor, but they were having a good time slurping up the noodles so I didn’t care:)

Easy Chicken Zucchini Noodle Stir Fry Recipe

This healthy and delicious stir fry is perfect for busy weeknights because it only takes 30 minutes to make. It is easier than getting takeout!

Easy Chicken Zucchini Noodle Stir Fry Recipe

This stir fry is loaded with colorful vegetables, chicken, and a simple sauce! And the zucchini noodles are genius! They are fun to eat, healthy, delicious, and so filling!

Easy Chicken Zucchini Noodle Stir Fry Recipe

If you are looking for a new way to enjoy vegetables, try this Easy Chicken Zucchini Noodle Stir Fry. It was a hit at our dinner table! I think the boys may have even LOVED it!

If you are interested in more zucchini noodle recipes, here are a few of our favorites:

And make sure you check out the Inspiralizer, it is the best!

Easy Chicken Zucchini Noodle Stir Fry Recipe

Easy Chicken Zucchini Noodle Stir Fry

This easy and healthy stir fry can be on your dinner table in 30 minutes!
5 from 1 vote
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Ingredients

For the Sauce:

  • 1/3 cup chicken broth or vegetable broth
  • 4 tablespoons hoisin sauce
  • 2 tablespoons soy sauce or Tamari sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon Sriracha sauce more or less, depending on how spicy you want it

For the Stir Fry:

  • 2 tablespoons olive oil divided
  • 8 oz. boneless skinless chicken breasts cut into cubes
  • Salt and black pepper to taste
  • 1 red bell pepper cut into strips
  • 1 carrot cut into strips
  • 1/2 red onion cut into strips
  • 1 cup snap peas
  • 2 cups sliced mushrooms
  • 3 cloves garlic minced
  • 2 zucchini spiralized into noodles

Instructions

  1. In a small bowl, whisk together the broth, hoisin sauce, soy sauce, cornstarch, sesame oil, ginger, and Sriracha sauce. Set aside.
  2. Place a large sauté pan or wok over medium heat. Add 1 tablespoon of the olive oil and allow it to get hot, this will take about a minute. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 4-5 minutes. Transfer the chicken to a plate and set aside.
  3. Heat the pan back up and add the other tablespoon of olive oil. Add the peppers, carrot, red onion, snap peas, mushrooms, and garlic. Cook, stirring constantly, until vegetables are tender, but still crisp, about 4 minutes. Add the sauce to the pan and cook until the sauce thickens up, about 2-3 minutes. Add the chicken to the pan and stir to combine. Gently stir in the zucchini noodles. Cook for 1 minute, making sure the noodles are well coated with the sauce.
  4. Serve immediately.
  5. Note-if you want to make the stir fry vegetarian or vegan, you can leave out the chicken. For gluten free, make sure you use Tamari sauce.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. My kids love spiralizing with us too! They’d rather spiralize than use their bounce house (indoors because we’re weird like that). It’s great that I can get this meal done in under 30 minutes. I’m on dinner duty once a week, great wife cooks the rest of the time. This will be my next turn! 

  2. As a diabetic, I absolutely love veggie noodles and this looks absolutely delicious! 🙂 I have a small handheld spiralizer that I’m not the craziest about, so I just may have to check out that inspiralizer. That looks more like what I need and much easier!! Thanks for sharing!! 

    1. Hi Alison, I am also a diabetic. Making spiralizer noodles has helped me bring my numbers back under control. I was feeling so depraved about not being able to eat pasta (even whole grain) or rice (even brown rice). I am an Italian and it goes against my upbringing.
      My husband bought me the KitchenAid spiralizer for Christmas. I really didn’t like it and it was so expensive. I was able to return it and I purchased the Inspiralizer. I find it easy to use and clean. Hope my comments have helped.

  3. Love zucchini noodles too! I made this recipe for lunch earlier today but substituted chicken with tofu. I also added toasted sesame seeds and roasted cashew nuts, came out great. 

  4. Just made this for dinner tonight! AMAZING!! Even the kids went crazy! Definitely will go into rotation! Great with some fresh pineapple on the side!

  5. 5 stars
    I’ve wanted to try zucchini noodles for a long time. Finally bought a veggetti and googled for recipes with chicken since that’s what I have. I found this and it was amazing!! Even my picky 15 yr old loved it! Thank you!

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