Garlic Chicken Zucchini Noodles Stir Fry
This garlic chicken zucchini noodles stir fry comes together in 20 minutes with a simple salt trick that keeps the noodles firm and non-soggy. Thin slices of garlic get golden in sesame oil, tender chicken sears fast, and a glossy soy-oyster sauce coats everything perfectly. All in one pan, ready faster than delivery.
Equipment
- Spiralizer or julienne peeler
- Large colander
- Clean kitchen towel or paper towels
- Large skillet or wok (12-inch)
- Small Bowl
Ingredients
- 2 medium zucchini (about 1 lb)
- 1 lb boneless skinless chicken thighs (or breast), cut into bite-sized pieces
- 7 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (or hoisin or coconut aminos)
- 2 tablespoons water (for sauce)
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil (avocado or grapeseed)
- 1/2 teaspoon red pepper flakes (plus more to taste)
- 2 scallions, sliced on the bias
- 1 teaspoon kosher salt (for salting zucchini)
- Salt and pepper for chicken
Instructions
- Prep the zucchini: Spiralize both zucchini into noodles. Place them in a large colander, sprinkle with 1 teaspoon kosher salt, and toss to coat. Let them sit in the sink or over a bowl for 10 minutes. After 10 minutes, gather the noodles in a clean kitchen towel and firmly squeeze out as much liquid as you can. Set the dried noodles aside.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, and 2 tablespoons of water. Set aside.
- Cook the chicken: Pat the chicken pieces dry with paper towels. Season with a pinch of salt and pepper. Heat the neutral oil in a large skillet over high heat until shimmering. Add the chicken in a single layer and cook without moving for 3 minutes, until the underside is golden brown. Flip and cook another 2-3 minutes, until the chicken is cooked through. Transfer to a plate (it's okay if not fully cooked – it will finish in the sauce later).
- Toast the aromatics: Reduce heat to medium. Add the sesame oil to the same skillet. Add the sliced garlic, minced ginger, and red pepper flakes. Cook, stirring constantly, for about 30 seconds – until the garlic is fragrant and just starting to turn golden at the edges. Don't let it brown fully or it will turn bitter.
- Add the zucchini: Increase heat to high. Add the squeezed zucchini noodles to the skillet. Toss and stir-fry for 1-2 minutes – the noodles should soften slightly but still have a bit of crunch.
- Return the chicken and add the sauce: Return the chicken to the skillet, along with any accumulated juices. Pour the sauce over everything. Toss well to coat. Cook for another 30 seconds, until the sauce thickens slightly and clings to the noodles and chicken.
- Finish and serve: Remove from heat. Scatter the sliced scallions over the top. Add a sprinkle of sesame seeds and a drizzle of chili crisp if using. Serve immediately – zucchini noodles don't hold up well sitting in the pan. Divide between bowls and eat right away.
Notes
Recipe Tips: The salting step is crucial – don't skip it or your noodles will release water and become soggy. Pat chicken dry before searing for a golden crust. Have all ingredients prepped before starting because the stir-fry moves fast. Storage: Leftovers keep in the fridge for up to 1 day. Reheat in a hot skillet for 30-60 seconds; do not microwave. Freezing is not recommended as zucchini noodles become mushy upon thawing. Substitutions: For gluten-free, use tamari and gluten-free oyster sauce or coconut aminos. Swap chicken for shrimp (cook 2 minutes total) or add mushrooms for a vegetarian version. Omit red pepper flakes for a kid-friendly version.