Honey Garlic Chicken Zucchini (Printable)

Tender chicken in sweet honey garlic sauce with fresh zucchini noodles for a light, flavorful dish.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Honey Garlic Sauce

04 - 3 tablespoons honey
05 - 3 tablespoons low-sodium soy sauce or gluten-free tamari
06 - 4 garlic cloves, minced
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon fresh ginger, minced
09 - 1 teaspoon cornstarch (optional)
10 - 1 tablespoon water (for cornstarch slurry, if used)

→ Zucchini Noodles

11 - 4 medium zucchinis, spiralized
12 - 1 tablespoon olive oil

→ Garnishes

13 - 2 tablespoons toasted sesame seeds
14 - 2 green onions, sliced
15 - Fresh cilantro or parsley (optional)

# Directions:

01 - Whisk together honey, soy sauce, garlic, rice vinegar, and ginger in a small bowl. If a thicker consistency is desired, combine cornstarch with water and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove from skillet and keep warm.
03 - Pour the prepared sauce into the same skillet and bring to a simmer. If using cornstarch slurry, stir it in and cook for 1 to 2 minutes until slightly thickened.
04 - Return the cooked chicken to the skillet, tossing to coat evenly. Reduce heat to low to keep warm.
05 - Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add spiralized zucchini noodles and sauté for 2 to 3 minutes until tender-crisp. Avoid overcooking to prevent sogginess.
06 - Divide zucchini noodles among plates, top with honey garlic chicken, and garnish with toasted sesame seeds, sliced green onions, and fresh cilantro or parsley if desired.

# Expert Advice:

01 -
  • This sauce is ridiculous in the best way: glossy, garlicky, slightly sticky, and so fast to whip together.
  • The zucchini noodles keep things light, yet the flavors hit every craving for takeout—without the heavy aftermath.
02 -
  • Overcooking zucchini noodles turns them limp and watery—I learned the hard way, distracted on a phone call.
  • Thickening the sauce too long can make it sticky instead of silky; keep watch and remove from heat as soon as it coats the spoon softly.
03 -
  • If your skillet gets crowded, cook the chicken in batches for the very best sear.
  • Use a microplane for grating ginger quickly—it disperses beautifully in the sauce.
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