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Sweet Chili Chicken with Zucchini Noodle Pasta


Sticky Sweet Chili Chicken Tossed with Fresh Zucchini Noodles

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced
  • 3 medium zucchinis, spiralized
  • 1 tablespoon sesame oil
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds
  • Lime wedges, for serving

Directions:

  1. In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
  2. Add sliced chicken to the skillet and cook for 5–6 minutes, or until fully cooked and lightly browned.
  3. Stir in the sweet chili sauce and soy sauce. If you prefer a thicker sauce, add the cornstarch slurry and cook for 2 more minutes, stirring until thickened.
  4. Toss in the red bell pepper and cook for another 2 minutes until slightly softened.
  5. Add the spiralized zucchini noodles and cook for 2–3 minutes, just until tender but not soggy.
  6. Remove from heat and garnish with green onions and sesame seeds. Serve with lime wedges for a zesty finish.


Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 360 kcal | Servings: 4 servings