Honey Soy Chicken Zucchini Noodle Bowl

Pumpkin Muffins
October 14, 2020

If you are looking for a fast, family-friendly meal that tastes like take-out, look no further! We are dialling up the health factor with this Honey Soy Chicken Zucchini Noodle Bowl.

This recipe was first introduced to me at the Healthy Kitchens, Healthy Lives conference at the Culinary Institute of America by Chef Paul Delaroos. As you can see in the picture, this recipe is a plant-forward meal, loaded with color, texture and nutrition.

I use a variety of cooking short-cuts to help get big flavour into your mouth in under 30 minutes. Let’s get cooking!

 

Reading your Recipe: chunk your ingredients!

While the ingredient list looks long, it really isn’t. “Chunk” your ingredients! Draw a half-circle around the ingredients that will be used in the same step in your recipe. For example, the first 3 ingredients will be used together in the first step. You can see how I have “chunked” my ingredients below. When you think of your ingredients in this way, it can help take out the overwhelm from the list of ingredients.

  • 1 bag of frozen broccoli, rinsed and thawed under water
  • 2 tbsp canola oil
  • Zests of 1 orange

 

  • Chicken breast or thighs (454 g), cut into strips
  • 3 Tbsp corn starch
  • 1 Tbsp oil

 

  • 1 tbsp canola oil
  • 1 clove garlic, minced
  • 2 tsp ginger, minced

 

  • ¼ cup low sodium soy sauce or tamari
  • 3 tbsp honey
  • 1 tbsp sriracha sauce (optional)
  • 1 tbsp sesame oil
  • Juice of a ½ lime
  • ½ cup water

 

  • 1 cup Edamame beans, thawed and heated (optional)
  • 1 Zucchini, spiralized
  • ½ bell pepper, sliced
  • 1 tbsp sesame seeds (optional)
  • diced fruit for topping (optional)
  • Left over cooked whole grain of choice, reheated for serving.

 

Honey Soy Zucchini Noodle Bowl

Are you a visual learner? I created this recipe video as part of a conference presentation I gave at the Dietitians of Canada Virtual Conference this past May, where I co-presented with dietitian Julia MacLaren. I am excited to share it here with you.


5 from 1 reviews
Honey Soy Chicken Zucchini Noodle Bowl
 
Prep time
Cook time
Total time
 
Recipe source: Adapted from CIA HKHL Conference, as demonstrated by Chef Paul Delaroos Feb 2, 2020
Author:
Recipe type: Fast Family Friendly Meals
Cuisine: Asian
Serves: 4-6
Ingredients
  • 1 bag of frozen broccoli, rinsed and thawed under water
  • 2 tbsp canola oil
  • Zests of 1 orange
  • Chicken breast or thighs (454 g), cut into strips
  • 3 Tbsp corn starch
  • 1 Tbsp oil
  • 1 tbsp canola oil
  • 1 clove garlic, minced
  • 2 tsp ginger, minced
  • ¼ cup low sodium soy sauce or tamari
  • 3 tbsp honey
  • 1 tbsp sriracha sauce (optional)
  • 1 tbsp sesame oil
  • Juice of a ½ lime
  • ½ cup water
  • 1 cup Edamame beans, thawed and heated (optional)
  • 1 Zucchini, spiralized
  • ½ bell pepper, sliced
  • 1 tbsp sesame seeds (optional)
  • diced fruit for topping (optional)
  • Left over cooked whole grain of choice, reheated for serving.
Instructions
  1. Toss broccoli florets in oil and roast on a baking tray in a 425 degree F oven about 15 minutes. When finished, toss in freshly grated orange zest. Set aside.
  2. In a bowl, toss chicken pieces in starch to coat, shake off excess. Over medium high heat, in a large saucepan add oil, cook the chicken until they are starting to become golden brown, about 4 minutes/side, depending on the size of your pieces.
  3. Push them to one side of the pan then add the garlic and ginger. Toss for about a half a minute or until they become fragrant and golden in color.
  4. In a medium bowl, mix the water, soy sauce, honey, sriracha (if using), and lime juice, set aside.
  5. Pour the prepared sauce over the chicken and toss to coat. Cook the chicken through and until the sauce thickens.
  6. In a clean pan, add in a drizzle of oil and stir fry zucchini noodles and red bell pepper until crispy cooked.
  7. In a bowl, place a layer of zucchini noodles. Add in cooked chicken, broccoli, edamame (if using), bell pepper, and warm cooked whole grain. Garnish with sesame seeds and fruit (if using).

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

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