Honey Garlic Chicken Zucchini (Print Version)

Tender chicken in honey garlic glaze served with sautéed zucchini noodles and savory garnishes.

# 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 cloves garlic, minced
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon fresh ginger, minced
09 - 1 teaspoon cornstarch (optional, for thickening)
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, minced garlic, rice vinegar, and ginger in a small bowl. If a thicker sauce is desired, combine cornstarch with water and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sliced chicken with salt and pepper, then sauté until golden and cooked through, approximately 5 to 6 minutes. Remove chicken and set aside.
03 - Pour the honey garlic sauce into the same skillet and bring to a simmer. If thickening, add the cornstarch slurry and cook for 1 to 2 minutes until slightly thickened.
04 - Return cooked chicken to the skillet, tossing to coat evenly with the sauce. Reduce heat to low to keep warm.
05 - In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini noodles and sauté for 2 to 3 minutes until tender but still crisp, avoiding overcooking.
06 - Divide zucchini noodles among plates, top with the honey garlic chicken, and garnish with toasted sesame seeds, sliced green onions, and fresh cilantro or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • You get all that honey-garlic flavor with half the fuss (and carb count) of takeout noodles.
  • There's something deeply satisfying about making swirls of zucchini disappear under a golden, sticky sauce at your own table.
02 -
  • If you overcook the zucchini noodles, they’ll turn watery and lose their magic—I learned this after my first batch went limp.
  • Letting the chicken rest a minute before tossing with the sauce keeps it tender and juicy.
03 -
  • Toast sesame seeds at the last minute for maximum aroma and flavor.
  • Make double the sauce and save some for a next-day lunch bowl—it transforms leftovers.
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