Close this search box.
0 $0.00

Teriyaki Chicken Zucchini Noodles

Teriyaki Chicken Zucchini Noodles


2 boneless skinless chicken breasts, pounded to ½” thick

6 medium sized zucchini, julienned or spiraled

2 Tbsp sesame oil, divided (or olive oil)

⅓ Cup shredded carrots

1 Cup sugar snap peas

½ Cup Teriyaki Marinade & Sauce

¼ Cup green onion, chopped for garnish (optional)

2 Tbsp sesame seeds for garnish (optional)

  1. Cover chicken with Teriyaki sauce and marinate for 30 min – 1 hour in refrigerator prior to cooking.
  2. In a large skillet, heat sesame oil over medium-high heat.
  3. Add the chicken and cook until golden and almost cooked through, about 10 minutes (flipping halfway through).
  4. Drizzle 2-4 Tbsp of Teriyaki sauce over chicken and simmer until sauce has thickened and chicken is cooked through. Internal temperature should reach at least 165 °F.
  5. Remove chicken and let rest on plate.
  6. In same skillet, heat 1 Tbsp of sesame oil and add snap peas. Cook for 3 minutes.
  7. Add carrots and zucchini noodles and cook for additional 2 minutes until cooked but still crunchy.
  8. Add remaining Teriyaki sauce, combine and cook for 1 minute.
  9. Remove from heat. Place chicken on top of noodles. Garnish with sesame seeds and green onion. Serve and Enjoy.
Featured products
No data was found
Explore more recipes
    Your Cart
    Your cart is emptyReturn to Shop