Zucchini Noodle Stir Fry With Chicken and Veggies — A Light, Flavor-Packed Weeknight Dinner

Zucchini noodles make a fresh, fast base for a stir fry that doesn’t weigh you down. Tossed with tender chicken, crisp veggies, and a savory sauce, this dish feels bright and satisfying at the same time. It’s the kind of weeknight recipe that comes together quickly but still tastes like a treat.

You’ll get lots of color, plenty of crunch, and a sauce that clings to every strand. If you like bold flavor without a heavy plate, this one’s for you.

What Makes This Special

This stir fry leans on zucchini noodles for a lighter twist, but it doesn’t skimp on flavor or texture. The sauce is simple and balanced, with hints of garlic, ginger, and a touch of sweetness.

You get that classic takeout feel with fresher, cleaner ingredients. It’s also incredibly flexible—swap the veggies, change the protein, or adjust the heat. Everything cooks quickly, so dinner is on the table in under 30 minutes.

Ingredients

• For the stir fry:
• 2 medium zucchini, spiralized into noodles (about 5–6 cups)
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small carrot, julienned or thinly sliced
• 1 cup sugar snap peas or snow peas, trimmed
• 3 green onions, sliced (separate white and green parts)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons avocado oil or other high-heat oil, divided
• 1 teaspoon sesame oil (optional, for finishing)
• Sesame seeds and lime wedges, for garnish (optional)

• For the sauce:
• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 tablespoon rice vinegar
• 1–2 teaspoons honey or maple syrup, to taste
• 1 teaspoon sriracha or chili-garlic sauce (optional, for heat)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

• Optional add-ins:
• 1 cup mushrooms, sliced
• 1/2 cup edamame (thawed if frozen)
• Fresh cilantro or basil for serving

Step-by-Step Instructions

1. Prep the zucchini noodles. Spiralize the zucchini using a spiralizer or a julienne peeler. Spread the zoodles on a clean towel, sprinkle lightly with salt, and let sit for 10 minutes.

   This helps release extra moisture so they don’t get soggy.

2. Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and sriracha. Stir in the cornstarch slurry. Set aside near the stove.
3. Pat the chicken dry. Thin slices cook faster and brown better.

   Season lightly with salt and pepper.

4. Heat the wok or skillet. Place a large wok or sauté pan over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Cook the chicken. Add the chicken in a single layer. Let it sear for 1–2 minutes before stirring.

   Cook until just browned and cooked through, 4–5 minutes total. Transfer to a plate.

6. Sauté aromatics. Add the remaining 1 tablespoon oil. Toss in garlic, ginger, and the white parts of the green onions.

   Stir for 30 seconds until fragrant.

7. Add the veggies. Add bell pepper, carrot, and snap peas. Stir fry 2–3 minutes until crisp-tender. If using mushrooms or edamame, add them now and cook 1–2 minutes more.
8. Return the chicken. Pour in the sauce and bring it to a gentle simmer.

   It should thicken slightly and coat the chicken and veggies.

9. Quick-cook the zoodles. Pat the zucchini noodles dry once more, then add them to the pan. Toss for 1–2 minutes, just until warmed and slightly tender. Don’t overcook or they’ll release too much water.
10. Finish and serve. Remove from heat. Drizzle with sesame oil, add the green tops of the onions, and toss.

    Sprinkle with sesame seeds, and serve with lime wedges.

Keeping It Fresh

Zucchini noodles are delicate and can get watery if they sit too long. If you’re meal prepping, store the zoodles separately from the chicken and veggies. Reheat the chicken and vegetables in a hot pan, then add the zoodles for just 30–60 seconds to warm through. Avoid microwaving the zoodles—they tend to steam and turn mushy.

If leftovers look watery, a quick toss in a hot pan will evaporate excess moisture.

Health Benefits

• Lighter on carbs, big on fiber: Zucchini adds volume and fiber without a heavy carb load, which supports stable energy.
• Lean protein: Chicken breast keeps it satisfying and helps with muscle repair and fullness.
• Colorful micronutrients: Bell peppers, carrots, and peas bring vitamin C, beta-carotene, and antioxidants.
• Lower sodium options: Using low-sodium soy sauce and controlling your own sauce keeps salt in check compared to takeout.
• Healthy fats: A small amount of avocado oil and sesame oil supports absorption of fat-soluble vitamins and adds flavor.

Pitfalls to Watch Out For

• Soggy noodles: Skip long cooking times. Salt, drain, pat dry, and cook briefly over high heat.
• Overcrowding the pan: Too many ingredients at once steam instead of sear. Work in batches if needed to keep heat high.
• Undersalted chicken: A small pinch of salt or a light marinade helps the meat shine.

  Drying the chicken before cooking also promotes browning.

• Unbalanced sauce: Taste and adjust sweet, salty, and acidic notes. A squeeze of lime at the end can brighten everything.
• Raw aromatics burning: Garlic and ginger cook fast. Add them just before the veggies and keep them moving.

Alternatives

• Protein swaps: Use shrimp, thinly sliced steak, tofu, or tempeh.

  Shrimp cooks in 2–3 minutes; tofu is best pressed and pan-seared first.

• Veggie variations: Broccoli florets, baby bok choy, cabbage, or spinach work well. Harder veggies like broccoli may need an extra minute.
• Sauce twists: Add a spoonful of peanut butter for a satay vibe, or use coconut aminos for a soy-free option. For extra heat, add chili crisp.
• Noodle options: Mix zoodles with shirataki noodles or rice noodles if you want a heartier bowl.
• Gluten-free: Use tamari or coconut aminos and confirm your oyster or hoisin sauce is gluten-free.
• Low FODMAP: Skip garlic and use garlic-infused oil; reduce onion and use only the green tops.

FAQ

How do I keep zucchini noodles from getting watery?

Salt them lightly, let them sit for 10 minutes, then pat dry.

Cook them quickly over high heat and add them at the very end. Avoid covering the pan, and don’t overcook. If you still see liquid, let it bubble off for 30 seconds before serving.

Can I use store-bought zoodles?

Yes.

Pre-spiralized zucchini works fine, but it can be a bit wetter. Still pat them dry and cook briefly. Check the package date and choose the firmest option to ensure good texture.

What if I don’t have a wok?

Use a large, wide skillet.

The key is high heat and enough space so ingredients sear instead of steam. Preheat the pan well and avoid crowding.

Can I make this vegetarian?

Absolutely. Swap chicken for tofu or tempeh.

Press tofu for 20 minutes, cube it, and sear until golden before adding the veggies and sauce.

How spicy is this recipe?

It’s mild as written. Add more sriracha or red pepper flakes if you like heat. Chili oil or chili crisp at the end is another easy way to spice it up.

What can I do if my sauce is too salty?

Balance it with a bit more honey or a splash of water and rice vinegar.

Adding extra veggies or a squeeze of lime can also mellow the saltiness.

How long does it keep?

It’s best fresh, but leftovers keep for 1–2 days in the fridge. Reheat in a hot skillet to drive off moisture and refresh the texture. Add a small splash of water only if the sauce is too thick.

Can I prep components ahead?

Yes.

Slice the chicken and veggies, whisk the sauce, and spiralize the zucchini up to a day ahead. Store the zoodles between paper towels in a sealed container to absorb moisture.

Final Thoughts

This Zucchini Noodle Stir Fry with Chicken and Veggies gives you fast, clean flavor with plenty of color and crunch. It’s flexible, quick to cook, and easy to tune to your taste.

Keep the heat high, cook the zoodles briefly, and balance the sauce. With those simple moves, you’ll have a light, satisfying dinner that earns a spot in your weekly rotation.