Teriyaki Chicken Zucchini Noodles
Teriyaki Chicken Zucchini Noodles
Teriyaki chicken zucchini noodles are the move when you want something that eats like a real dinner without the carb load of pasta night.
Dinner that eats like pasta night without the pasta, a regular ask in our Kinder’s recipes.
The technique matters more than the ingredients here. Start with a chicken breast, pounded flat to even thickness and marinated in teriyaki sauce for at least 30 minutes before it ever touches the pan. The marinate step isn’t optional, that’s where the flavor gets into the meat. By the time it hits the skillet, you want heat, you want oil, and you want a proper golden sear before you add any more sauce.
Once the chicken is almost cooked through, drizzle teriyaki sauce over it and let it reduce in the pan until it lacquers onto the surface. Pull the chicken off, let it rest on a plate while you handle the noodles. That rest time keeps the juices where they belong.
The noodles are where most versions fall apart. Zucchini holds a lot of water, and if you sauce it too early or cook it too long, you end up with a puddle. Snap peas go in first, three minutes, then the carrots and spiralized zucchini follow for exactly two more minutes. Crisp-tender, not limp. The last bit of teriyaki goes in to bind it, you take it off the heat, and the chicken goes on top.
Sesame oil carries the whole thing. It’s the cooking fat for both the protein and the vegetables, and it layers that nutty, roasted note into every bite. The carrots add a touch of sweetness against the salty glaze. Green onion and sesame seeds aren’t just garnish, they’re part of the finished plate.
Twenty minutes of active cooking. One pan. Cook it once and it moves into the weeknight lineup.
Flavor First.
Teriyaki Chicken Zucchini Noodles
Ingredients
Equipment
Method
- Cover chicken with half of the teriyaki sauce and marinate for 30 min – 1 hour in the refrigerator prior to cooking.
- In a large skillet, heat sesame oil over medium-high heat.
- Add the chicken and cook until golden and almost cooked through, about 10 minutes (flipping halfway through).
- 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.
- Remove chicken and let rest on a plate.
- In the same skillet, heat 1 tbsp. of sesame oil and add snap peas. Cook for 3 minutes.
- Add carrots and zucchini noodles and cook for an additional 2 minutes until cooked but still crunchy.
- Add remaining teriyaki sauce, combine and cook for 1 minute.
- Remove from heat. Place chicken on top of noodles. Garnish with sesame seeds and green onion. Serve and Enjoy.
Nutrition
Notes
- Pound to 1/2-inch — Even thickness isn’t just about aesthetics. A flat, uniform breast cooks in the same time across the whole surface. No dry edges waiting for a thick center to catch up.
- Don’t rush the marinate — Thirty minutes is the floor. An hour is better. The teriyaki sauce needs contact time to penetrate the meat, not just coat the outside.
- Get the pan hot before the chicken goes in — Medium-high heat, sesame oil shimmering. A cold pan gives you steamed chicken. You want that sear.
- Add the zucchini last — Two minutes is all it needs. Any longer and the water releases and you’ve got soup instead of noodles. Watch the clock.
- Let the chicken rest — Even five minutes on the plate while you finish the noodles makes a difference. The juices redistribute and the slices won’t run when you plate.
- Reserve some teriyaki sauce for the noodles — The recipe splits the sauce between the marinade and the cook. Keep track of what goes where so you’re not short at the end.
- Slice the chicken on a bias and fan it over the noodles — the cut exposes more surface area and the presentation looks intentional.
- For extra crunch and protein, scatter crushed roasted peanuts or sliced almonds over the top. It adds texture against the soft zucchini and ties in with the Asian-inspired profile of the dish.
- If you want more substance, a side of steamed jasmine rice or a fried egg on top fills it out. The rice soaks up any extra teriyaki sauce from the plate. The egg yolk breaks into the noodles and adds richness.
- Sriracha mayo alongside turns this into two different dishes depending on how much heat you want. Mix sriracha with a spoonful of Japanese mayo, drizzle, done.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken and noodles separately if you can — the zucchini releases water as it sits, and reheating in a hot skillet over medium heat drives off that moisture better than a microwave does. If you’re reheating together, use a skillet, stir often, and keep the heat low.
- The noodles are best the day they’re made. After a day in the fridge, the zucchini softens noticeably. It still tastes right — just expect a different texture than the first pass.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work well here and stay juicier through the sear. They take slightly longer to cook, about 12–14 minutes instead of 10. Check for 165°F internal temperature.
Do I need a spiralizer for this recipe?
No. A julienne peeler or a sharp knife works. The noodles won’t be perfectly uniform, but the texture and cook time are the same. If using a knife, aim for thin, consistent strips so they cook evenly.
What teriyaki sauce should I use?
A store-bought teriyaki sauce works fine. Look for one with soy sauce, mirin, and sugar as the base, not a thick, starchy glaze. Kinder’s teriyaki holds up well to a hot pan without burning.
Can I make this ahead of time?
Marinate the chicken up to 24 hours in advance. Spiralize the zucchini and store it in a paper-towel-lined container to absorb excess moisture. Cook everything day-of for the best texture.
Is this recipe low carb?
Yes, each serving runs approximately 16g of carbohydrates, most of it from the zucchini, snap peas, and carrots. The teriyaki sauce adds some sugar, so check the label if you’re tracking tightly.
How do I keep the zucchini noodles from getting soggy?
Two things: cook time and sequence. The zucchini goes in last and cooks for exactly two minutes. Pull from heat immediately after adding the sauce, residual heat does the rest.
More like this: Chicken Recipes
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