Super easy and tasty Zoodles With Ginger Sesame Teriyaki Chicken!
Zoodles With Ginger Sesame Teriyaki Chicken Recipe
These are fun to make and, of course, we got to use our new smoker (you can also oven bake or grill the marinated chicken). Also, I went more than a little overboard on how much Ginger Sesame Teriyaki I needed for my Pineapple Cheeseburger, so this is what I used the rest up on 🙂
How To Make Zoodles With Ginger Sesame Teriyaki Chicken
To make the ginger sesame teriyaki sauce combine the water, soy sauce, light brown sugar, honey, toasted sesame seeds, ginger, and garlic powder in a medium saucepan over medium high heat.
Combine the cornstarch and cold water, then add to the sauce. Stir all of the ingredients, stirring until the sugar is completely dissolved.
Bring the sauce to a low boil, reduce the heat if boiling too rapidly, and cook for about three minutes or until the sauce starts to thicken. If the teriyaki sauce has thickened too quickly or too much, simply add some more water to thin to the desired consistency.
Remove from heat and set aside to cool to room temperature for about thirty minutes.
After the ginger sesame teriyaki has cooled, place the chicken breasts into a large Ziploc bag and coat with the teriyaki. Place in the refrigerator to marinate for at least an hour. The longer you can marinate the chicken, the better the flavor will be.
When your ready to cook the chicken, place it directly onto the racks of your smoker (or grill it, or bake it in the oven depending on what you have available to you). I heated our smoker to 250 degrees F (121 degrees C) and added a combination of hickory and cherry wood chips, then allowed 30-45 minutes per pound of chicken.
The average chicken breast weighs a bit over 5 ounces each, so my 4 chicken breasts were just over a pound. They were done with an internal temperature of 165 degrees F (74 degrees C) in 50 minutes.
While the chicken is smoking, prepare your zoodles by spiralizing the zucchini and yellow squash. Leave yourself at least 15 minutes to dry the zoodles with salt and paper towels. Lay the zoodles on paper towels, salt with a ¼ teaspoon of salt, then place more paper towels on top of the zoodles.
Press down on the top layer of paper towels to start the drying process, then let the salt wick the moisture away for 15-20 minutes.
Pan fry the zoodles in a large skillet or frying pan over medium high heat with the sesame seed oil for about 3-5 minutes, or until the zoodles are tender, stirring infrequently.
Serve immediately, topped with the ginger sesame teriyaki smoked chicken. Add sliced green onions and sesame seeds for garnish, if desired.
*To prevent having watery zoodles, spiralize your zucchini and yellow squash then set them onto a layer of paper towels. Salt them with ¼ teaspoon of salt, top off with more paper towels, 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.
Zoodles With Ginger Sesame Teriyaki Smoked Chicken Breasts
- 1 c water
- ¼ c soy sauce
- ¼ c light brown sugar
- 2 tablespoon honey
- 2 tablespoon sesame seeds
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon garlic powder (or minced garlic)
- 2 tablespoon cornstarch
- ¼ c water (cold, to mix cornstarch in)
- 4 chicken breasts (boneless, skinless)
- 2 zucchini
- 2 yellow squash
- ½ tablespoon sesame seed oil
- In a medium saucepan, combine water, soy sauce, light brown sugar, honey, toasted sesame seeds, ginger, and garlic powder. Heat to medium high, then combine cornstarch with cold water and add to the sauce. Cook on medium high until a slow boil is reached, reduce heat if necessary. Cook until the sauce thickens (you can add more water to thin the sauce if it thickens too fast, if needed). Remove from heat and allow to cool to warm room temperature, about 30 minutes.
- Place the chicken breasts and the cooled ginger sesame teriyaki into a large Ziploc bag to coat the chicken with the teriyaki. Allow to marinate for an hour, refrigerated, and longer if possible (for better flavor).
- Place marinated chicken breasts directly onto the racks of your smoker and set the smoker to 250 degrees F (121 degrees C) and smoke for 30-45 minutes per pound. Our chicken breasts were done with an internal temperature of 165 degrees F (74 degrees C) in 50 minutes as they weighed just over a pound.
- When the chicken is close to being done, spiralize your zucchini and yellow squash. Pan fry the spiralized zoodles in a large frying pan or skillet over medium high heat with the sesame seed oil. Cook for 3-5 minutes, or until the zoodles are tender, stirring infrequently. Remove from heat, top the zoodles with your smoked chicken breasts and serve immediately. Add sliced green onion and sesame seeds for garnish, if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!