Skinny Teriyaki Chicken and Zoodles Stir-Fry
Ingredients
- 2½ teaspoons cornstarch
- 2 tablespoons water
- ⅓ cup reduced-sodium soy sauce (Tamari for gluten-free or Paleo)
- ¼ cup water
- 2 tablespoons honey
- 3 packages Truvia (Stevia)
- 1 tablespoon ginger, from a jar or freshly grated ginger, see shopping tips
- 2 pounds (6 medium-sized) zucchini, spiralized into zoodles
- 1 cup onions, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds for topping (optional)
Instructions
- In a small bowl, whisk together cornstarch with 2 tablespoons water; set aside.
- In a small saucepan over medium heat, add soy sauce, ¼ cup water, honey, Truvia, garlic, and ginger. Bring it to a simmer. Stir in cornstarch mixture and mix until thickened, about 2 minutes; Pour into a small bowl and place in the freezer to chill. Set a timer for 30 minutes so you don’t forget it. Remove from the freezer and set aside.
- In a large Ziploc plastic bag or large bowl, combine ¼ cup chilled soy sauce mixture and chicken; marinate for at least 30 minutes or overnight, turning the plastic bag.
- In the meantime, make the zucchini noodles (zoodles). Place zoodles in a microwave-safe bowl and cook for about 5-6 minutes, to soften. (I use this step so you don’t need a lot of oil when cooking with chicken).
- Add onions to a small microwave bowl and cook in the microwave for 2 minutes, to soften.
- Heat olive oil in a large, nonstick pan over medium heat. Add chicken, including marinade from plastic bag and onions. Cook until golden brown and cooked through, about 3-4 minutes.
- Stir in zoodles and reserved soy sauce mixture until well combined, about 2 minutes. If desired, sprinkle all over stir fry with 1 teaspoon sesame seeds.
Nutrition
Serving: 1.5cupsCalories: 291kcalCarbohydrates: 36gProtein: 31gFat: 5gSaturated Fat: 2gCholesterol: 55mgSodium: 810mgFiber: 8gSugar: 18gBlue Smart Points: 3Green Smart Points: 5Plus Points: 7