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Honey Sriracha Chicken Zucchini Noodles - healthy zoodles with sweet and spicy honey sriracha chicken. So good you want this every day!
I am very late in the zucchini noodles or “zoodles” game, but it’s better be late than never.
I actually bought a spiralizer years ago but I never got to using it.
Recently, as I was cleaning up my cabinet, I saw the spiralizer and I had a couple of zucchinis in the fridge, so I made this honey sriracha chicken zucchini noodles.
Unlike most zoodles recipes you will find online, I didn’t cook my zucchini noodles.
I personally love fresh zucchini and think that cooking the zoodles will just kill the texture, so don’t cook your zoodles, they are really amazing and just perfect.
All you need is adding some protein such as chicken or shrimp as toppings, toss them together, and you will have a delightful meal.
I made some savory and spicy honey sriracha chicken stir-fry to pair with the zoodles.
The dish takes only 15 minutes to make and absolutely amazing.
Every bite is scrumptious, with the chicken and zoodles…so healthy and wholesome.
Please bear in mind that there is a lot of liquid in the zucchini noodles, so you have to finish the meal fast.
Do not let them sit too long or the water will seep out from the zoodles and dilute the taste of the dish.
Add the chicken on top of the zoodles, gently toss them around and enjoy!
Frequently Asked Questions
This recipe is only 387 calories per serving.
What To Serve With Honey Sriracha Chicken Zucchini Zoodles
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Sriracha Chicken Zucchini Zoodles
Ingredients
- 10 oz (230g) zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 12 oz (350g) boneless, skinless chicken breast, cut into cubed
- 1 tablespoon chopped scallion
- white sesame, for garnishing
Sauce:
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cut 1 inch (2.5 cm) off both ends of the zucchinis and use a spiralizer to make zucchini noodles. Transfer the zoodles to two serving bowls. In a separate bowl, combine all the ingredients for the sauce and whisk until well mixed.
- Heat a skillet over medium heat and add the olive oil. Sauté the garlic until aromatic, then add the chicken and stir-fry until the surface turns white. Next, add the sauce and stir continuously until the chicken is fully cooked and the sauce thickens. Finally, add the scallions and stir to combine.
- Top the zoodles with the chicken and toss to combine. Garnish with white sesame seeds and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rasa, this is such a wonderful recipe! My husband and I just had it for dinner…
nothing left on either of our plates! This is definitely a keeper! Thanks so much for sharing!
what is the stir fry you reference with the chicken? the only part im confused about!
Here are instructions for drying your zoodles so they don’t make your recipe watery.
Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20-30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. Now you have two choices: got directly to step 2 or… for absolutely al dente noodles that do not get mushy, return the noodles to the colander and place in the fridge, uncovered, for 1-2 hours. This allows the strands to dehydrate even further.
Hi Jill – thanks for your tips. If you use my method and serve immediately, there is no need to dry out the zoodles. No water would be seeping out, unless you let the chicken sit on top of the zoodles and don’t eat immediately. I love the crunch and crisp texture when they are fresh and not dehydrated.
I was wondering if you were supposed to cook the zoodles with the chicken and sauce or just add the chicken and sauce on top of the zoodles with out cooking them ?
Don’t cook the zoodles, they are perfect raw plus when you put the warm chicken on top, they get cooked slightly. :)
I bought everything and just made the dish and it is AMAZING!!! It was my first time making and trying zucchini noodles and I must say they are delicious. The sauce on the chicken is the perfect balance of sweet and spicy. Your recipe is easy to follow and the end result is fantastic. I’m so excited to make it again and share it with my friends and family! The only difference I found was the appearance of mine – the sauce on my chicken was not as rich a color as yours and the consistency was a bit thinner. I’m new to experimenting with recipes and cooking so I’ll take a delicious dish over a beautiful one at this point but when I try it again I’m going to attempt to have it look more like yours. Any tips? Thank you for sharing this recipe!!
Hi Sabrina, to make the sauce thicker and darker color, cook longer to reduce the sauce. It will turn darker and thicker. I am going to post a Brown Butter Cilantro Lime Shrimp zoodles, even better than this one. Thanks again for trying my recipe! :)
I was curious when you say stir fry do you mean cooking the zoodles themselves with the chicken or do you make the sauce and and cook it with the chicken and then puts that on top of the zoodles with out cooking the zoodles?
When I drool over a low-carb meal, you know it’s a good one. This looks SOOOOO good. Like, might go out and buy everything and make it ASAP good. Thank you for sharing!
Hi Karly, thanks for your sweet comment. Yes so easy and so good! :)
its good ! My wife has doubt but she changed her mind :)
Thank you !
Dear Honey Bee. I’ve enjoyed your blog and recipes for some time and usually I’m right there with you. However, this time this recipe turned me off. I didn’t even try it. Just the list of ingredients and the thought of how they would combine said, “No way.” I hope a hundred of your fans will tell me I was wrong, but that’s my thought. On the other hand, you’re batting 99.99% in the ball park (or the wok park) so I shouldn’t complain. Keep up the good cooking! FYI, I’m probably your only one but I want you to know you have at least one fan who is white, male, and over 70 — who happens to appreciate good cooking and loves Malaysia.
Hi Laurence, this recipe is actually pretty good. I have seen many zoodles recipes around but never tried it until now. If you don’t like the honey sriracha chicken idea, think of chicken rendang on a bowl of stringy zucchini “noodles,” it’s very refreshing and like a salad but actually better. You can do any toppings. Thanks for being a supporter. :)
What noodles can I use in alternate of the zoodles since I dont have a spirializer?
You can use real noodles, spaghetti, angel hair pasta, or ramen. :)
I love that sweet and spicy combo or honey and sriracha!
Hi Sara yes, this honey sriracha chicken zoodles are very good!