Here’s a quick-to-do dinner idea for these home-bound times. You can omit the pineapple chunks if you don’t have any or use water-packed ones. If you have fresh zucchini, you can spiralize it or cut it into thin strips. You can also use your grater with a wide setting or a peeler to make long strips. Or you can buy frozen zucchini noodles. Serve this with a side salad for a filling meal.
Teriyaki Chicken Zoodles
1 pound boneless, skinless Chicken Breasts cut into strips or chunks
2 tablespoons Oil
3 medium Zucchini cut into noodles using a spiralizer or a vegetable peeler (3 cups)
1 cup chopped Pineapple Chunks, fresh (optional)
1 Green Onion, sliced thinly
1 cup Broccoli florets
Salt and Black Pepper to taste
Sesame Seeds (optional)
2 tablespoons Soy Sauce
1 tablespoon Sugar Substitute
1 tablespoons Rice Vinegar
1 teaspoon Garlic, minced
1/2 teaspoon grated Ginger
1 teaspoon Corn Starch
2 tablespoons Water plus more as needed to thin out sauce
Salt, Black Pepper, and Red Pepper Flakes to taste, optional
Whisk all the ingredients for the sauce together in a small bowl. Set aside.
In a large bowl, season chicken with salt and pepper. Drizzle 2 tablespoons of sauce over the chicken and let it marinate for 30 minutes.
Heat cooking oil in a large skillet on medium high heat. Add chicken and cook until lightly brown, about 2 minutes. Add in the pineapple chunks and cook for another 1 minute until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring – about 2 minutes. If sauce is too thick, add more water a little at a time.
Add salt, black pepper, and red chili flakes as desired.
Add the zucchini noodles to the pan. Using tongs or two forks, toss the noodles to coat with sauce. Cook for 2 to 3 minutes until zucchini is just tender but still firm. Do not overcook.
Remove from heat, then drizzle extra sauce in pan over chicken. Garnish with green onions and sesame seeds if desired.