Sesame Teriyaki Chicken Zoodles

I've got a true bumper crop of zucchini and summer squash in my garden right now, so this dinner has been on the rotation several times. It's always a hit and never disappoints. Yum!

🥘 Ingredients

• Chicken - Use boneless, skinless chicken breasts or thighs based on your preference. Cut into bite-sized chunks that will cook quickly and you won't need a knife.
• Zucchini or Summer Squash - Use whatever soft-skinned summer squash you have on hand that will 'zoodle' or spiralize well.
• Cooking Oil - I opted for sesame seed oil that I split into 2 equal portions. One for frying the chicken breast chunks, the other to stir fry the zoodles. *Not pictured.
• Teriyaki Sauce - Use my tasty homemade teriyaki sauce recipe or your favorite store-bought brand. If you need more alternatives, see all of my teriyaki sauce substitutes in this article.
• Cornstarch - This is optional, but depending on the teriyaki sauce you're using you may want to thicken the consistency. Mix with an equal amount of cold water to make a slurry, then stir into the stir fry. *Not pictured.
• Sesame Seeds - I add these to my teriyaki sauce to make it a 'sesame teriyaki sauce' as well as using the sesame oil for flavor when frying. They are optional, however, and up to your tastes and preferences. I use more seeds as a garnish when serving.

🔪 How To Make Sesame Teriyaki Chicken Zoodles

Grab a large skillet or wok, sometimes I use two so I can just set the cooked chicken aside and move on. The prep is pretty quick, the only time-consuming thing about this dish is making sure you get your zoodles as dry as possible.

This recipe typically yields 4 servings depending on the portion size. Serve over rice, add veggies, or increase the protein to make more portions as needed.

Prep The Chicken & Zoodles

Spiralize and zoodle your squash. Wash and trim the ends from your 2 pounds (907.18 grams) of zucchini to secure them in your spiralizer. Use the zoodle or ribbon blade and spiralize all of the squash, transferring the zoodles to a paper towel-lined rimmed baking sheet as you go.

Prep the chicken. Trim and chop the 2 pounds (907.18 grams) of chicken breasts into small bite-sized chunks.

Prepare the sauce. Combine the ⅔ cup (157.73 milliliters) teriyaki sauce as directed, then add 2 tablespoons of sesame seeds if using. If you're using store-bought teriyaki sauce, you'll likely want to add the optional 2 tablespoons of cornstarch to thicken it.

Sear & Sauce

Cook the chunks of chicken. Heat a large frying pan, skillet, or wok to medium-high heat with the first ½ tablespoon portion of 1 tablespoon of sesame seed oil. Use more as needed. Pan-fry the chicken pieces until no longer pink inside.

Add the teriyaki sauce. Pour the combined sauce over the cooked chicken and heat to a low simmer, stirring frequently. Once simmering and thickened to your desired consistency, remove from heat.

Stir-Fry & Serve

Cook the squash. Heat a large frying pan, skillet, or wok to medium-high heat with the second portion of sesame seed oil. Once hot and starting the smoke, add the spiralized zoodles. Cook for 3-5 minutes, or until the zoodles are tender, stirring infrequently.

Combine and serve. Remove from heat, top the zoodles with your cooked sesame teriyaki chicken breasts, and serve immediately. Add sliced green onion and sesame seeds for garnish, if desired.

💭 Angela's Pro Tips & Recipe Notes

• Add more vegetables. Stir fry your favorite vegetables with the zoodles to enhance the dish. My faves include carrots, celery, bean sprouts, bok choy, bamboo shoots, and snow peas.
• Double the chicken. There's plenty of sauce in this recipe to cover a double portion of chicken to make this dish many more servings, larger portions, or make it a higher protein meal.
• Swap out the protein. Cut up any of your favorite meats or tofu into chunks to switch them out for the chicken. *I like to fry my tofu until crispy and toss it with the cooked zoodles and sauce at the last minute.
• To thicken the sauce with cornstarch. If adding cornstarch to the teriyaki sauce, you can whisk it in directly if the sauce is cold. Once heated, to adjust your sauce consistency, you will need to combine equal parts cornstarch and cold water. Make the slurry, then whisk the slurry in to prevent lumps.

🍜🥒 Preventing Watery Zoodles

Spiralize your zucchini and yellow squash into zoodles or ribbons and then set them on a layer of paper towels. Salt them generously, top them off with more paper towels, and then press down on the top.

Allow the salt to wick away the moisture into the paper towels for 15-20 minutes. Replace paper towels with dry ones as necessary.

🥡 Storing & Reheating

Transfer leftovers into a shallow airtight storage container. Keep refrigerated for up to 3-4 days after cooking.

To reheat leftovers, simply return the saucy noodles (chicken and all) to a wok or large skillet over medium-high heat. Stir fry for 2-3 minutes or until fully heated.

To reheat a single portion, place it into a microwave-safe dish and cover it with a damp paper towel. Heat for 1 minute, stir, then continue heating in 30*-second increments until warmed to your satisfaction.

I don't usually freeze any leftover, cooked zoodles and don't recommend it. The reheated results would have a poor texture.

📖 Recipe Card

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