Teriyaki Chicken and Zoodles

With January just around the corner we are getting a head start on some of our healthy living goals. I’ve never been much of a vegetable person, so I try and sneak them into my meals rather than eat them alone. I was recently introduced to zoodles, and my whole life has been changed! Zoodles are a great low carb substitute for all of your favorite pasta dishes. We’re showing you just how easy they are today!



You can buy premade zoodles (spiralized zucchini) at any Kroger grocery store. Or buy a spiralizer and make your own. We just threw these in a skillet over medium heat with some olive oil until they became soft and cooked through. Because of the delicious homemade teriyaki sauce there’s really no need to season them, besides a little salt and pepper.


I mixed all of the teriyaki sauce ingredients together and heated it over medium heat for a few minutes. Throw in some diced chicken and let it simmer until the chicken has cooked through. This took about 10 minutes, flipping it every few minutes.



After the chicken was cooked and shredded on top of the zoodles, I added a little bit of cornstarch to thicken up the sauce while it was still over the heat. Pour the sauce over the zoodles and chicken and you are good to go! We topped ours with sesame seeds, but green onions would be delicious too!

Serves: 3

Teriyaki Chicken and Zoodles

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 2-3 chicken breasts diced
  • 10 oz (about 2 cups uncooked) Zucchini Squash Noodles
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 2 Tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 Tablespoons cornstarch
  • Sesame seeds, optional


  1. In a skillet over medium heat, cook zoodles until soft and cooked through (about 8 minutes).
  2. While zoodles are cooking, whisk together garlic, soy sauce, water, rice vinegar and brown sugar in a separate bowl.
  3. Pour into a skillet over medium heat, and add chicken.
  4. Cook chicken, flipping every few minutes, until cooked through.
  5. Remove chicken and set aside.
  6. Keeping the sauce over medium heat, whisk in corn starch and stir until sauce thickens.
  7. Pour sauce over zoodles and chicken and top with sesame seeds.

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5 Responses to “Teriyaki Chicken and Zoodles”

    • A green salad, or a veggie tray with a vegetable dip, some type of a fruit salad, and a dinner roll. Here are a few links. https://www.sixsistersstuff.com/recipe/2013/04/layered-green-salad-recipe/ https://www.sixsistersstuff.com/recipe/2014/12/grape-salad-recipe/ https://www.sixsistersstuff.com/recipe/2013/11/fresh-spinach-dip-recipe/

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