Teriyaki Chicken Zucchini Noodles

Step 1

Cover chicken with Teriyaki sauce and marinate for 30 min – 1 hour in refrigerator prior to cooking.

Step 2

In a large skillet, heat sesame oil over medium-high heat.

Step 3

Add the chicken and cook until golden and almost cooked through, about 10 minutes (flipping halfway through).

Step 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.

Step 5

Remove chicken and let rest on plate.

Step 6

In same skillet, heat 1 tbsp. of sesame oil and add snap peas. Cook for 3 minutes.

Step 7

Add carrots and zucchini noodles and cook for additional 2 minutes until cooked but still crunchy.

Step 8

Add remaining Teriyaki sauce, combine and cook for 1 minute.

Step 9

Remove from heat. Place chicken on top of noodles. Garnish with sesame seeds and green onion. Serve and Enjoy.

15 Min Prep

20 Min Cook

4 Servings

INGREDIENTS
2 boneless skinless chicken breasts, pounded to 1/2″ thick

6 medium sized zucchini, julienned or spiraled

2 tbsp. sesame oil, divided (or olive oil)

1/3 cup shredded carrots

1 cup sugar snap peas

1/2 cup Teriyaki Marinade & Sauce

1/4 cup green onion, chopped for garnish (optional)

2 tbsp. sesame seeds for garnish (optional)

TAGS
carrots, Chicken, Dinner, Easy, Easy Recipe, Healthy Meal, chicken, vegetables, Main Course, Organic Teriyaki Marinade with Sesame Seeds, snap peas, Teriyaki, 30-45 min, weeknight dinner, Zucchini, zucchini noodles
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