Teriyaki Chicken Zucchini Stirfry
The easiest 10-minute healthy and low-carb Asian zucchini noodles with a homemade teriyaki sauce made from scratch!!!
Weekend Meal Box #25 Prep & Cook Time 1hr (4 servings)
Chef Tip: Cooking is a creative experience. Enjoy it!
1 tablespoon cornstarch
1/3 cup reduced sodium soy sauce
1/4 cup brown sugar
1-2 cloves garlic, minced
1 tbs freshly grated ginger
1 tbs honey *
1 lb boneless chicken cut into 1-inch chunks
1 tablespoon olive oil
1 -2 zucchini, spiralized or chopped *
8 pea pods*
1 teaspoon sesame seeds
diced green onion
1/4 tsp black pepper
* Locally grown zucchini by Evans Produce, peas by Amish Andy, and local raw honey.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
To make the Teriyaki: In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup of the teriyaki sauce you just made and set aside.
In a large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight. Drain the chicken from the marinade.
Prep the veggies. For the zucchini use a spiralizer, mandolin, or just chop it into small chunks. For the peas, remove the outer fibrous shell by snapping the pod in half and using your finger to split the pea pods open. Dice the green onion.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.
Stir in zucchini, ¾ of the green onion and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Add the peas at the last minute.
Serve immediately, garnished with sesame seeds, and black pepper if desired.
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