Ginger Soy Chicken Zoodle Stir-fry
Indulge in a guilt-free, low-carb twist on stir-fry with zucchini noodles, accompanied by tender ginger soy chicken. This recipe combines the flavors of ginger and soy sauce for a delicious and satisfying meal that is perfect for those watching their calorie intake.
ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced
- 4 medium zucchinis, spiralized into noodles
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Sesame seeds and green onions, for garnish
steps
- 1.
In the Instant Pot, select the "Saute" function and heat olive oil. Add chicken slices and cook until lightly browned.
- 2.
In a small bowl, whisk together soy sauce, ginger, garlic, sesame oil, and cornstarch (if using).
- 3.
Pour the sauce mixture over the chicken in the Instant Pot. Close the lid and set the pressure valve to "Sealing." Cook on high pressure for 6 minutes, followed by a quick release.
- 4.
Meanwhile, in a separate pan, sauté the zucchini noodles with a little olive oil until tender. Season with salt and pepper to taste.
- 5.
Once the chicken is cooked, open the Instant Pot and stir well. If the sauce is too thin, select the "Saute" function and simmer until thickened.
- 6.
Serve the ginger soy chicken over the zucchini noodles. Garnish with sesame seeds and green onions.