Zucchini Noodles with Soy-Ginger Chicken
- 4 large zucchini, spiralized using 3mm blade
- 1 pound of chicken tenders, cut into 1-inch cubes
- ¼ cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon olive oil
- 1/4 teaspoon sesame oil
- ¼ salt
- ¼ teaspoon freshly ground black pepper
For best results, we recommend using:
- Prepare the soy ginger sauce by combining the soy sauce, garlic, ginger, and sesame oil together in a small bowl; pour half into a large bowl.
- Add chicken to the large bowl and turn to coat in liquid. Cover bowl with plastic wrap and refrigerate for 15 minutes. This process will allow the chicken to absorb the flavors of the soy ginger sauce.
- Heat oil in large skillet over medium-high heat; saute the chicken in the hot oil until it’s no longer pink, for 5 minutes. Stir in zucchini and the chicken with the reserved sauce and stir continuously; cook until zucchini is tender, for 2 minutes. Season with salt and pepper.
- Divide into plates and serve.
Add a bit of crushed red pepper for a kick of heat! Salt is best used to lightly season each ingredient as you’re preparing it for this dish. Always use a minimum amount of salt and reserve seasoning to taste until the end, especially when using soy sauce as a main marinade component.
What others are saying
Greg Jones says:
I used bone in chicken instead of chicken tenders, and it came out great. I loved the sauce, although I added more soy sauce and skipped the salt at the end. It was really easy to make and I had all the ingredients on hand, so it was a win-win. If you're looking for a quick and easy weeknight meal that is Asian-inspired, this is a good starting point.
Randall Hauk says:
This left me wanting. I think I'd rather have just fried the garlic and ginger in oil and kept it in the dish rather than just marinating. Didn't have a ton of flavor. I did enjoy the effect with the spiralized zucchini, though. Ended up going heavy with the sriracha, which is never a disaster, in my book.