Teriyaki Chicken Zucchini Noodles

Prep:

15 min

Cook:

20 min

Level:

Easy

Serves:

4

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 Kinder’s Teriyaki Marinade & Sauce
  • 1/4 cup green onion, chopped for garnish (optional)
  • 2 tbsp. sesame seeds for garnish (optional)

Directions

    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. 

    0 comments

    Leave a comment

    Please note, comments must be approved before they are published

    Sale

    Unavailable

    Sold Out