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5 from 3 votes

Easy Chicken Zucchini Noodle Stir Fry

Recipe from Two Peas and Their Pod

This easy and healthy stir fry can be on your dinner table in 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


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


  • In a small bowl, whisk together the broth, hoisin sauce, soy sauce, cornstarch, sesame oil, ginger, and Sriracha sauce. Set aside.
  • 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.
  • 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.
  • Serve immediately.
  • 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.