Spiralizing! If you’re not doing it, than it’s time to get on board with this healthy lifestyle! I’ve been spiralizing for almost 2 years now, and it’s opened up my mind to so many healthy alternatives to actual, carby, high-calorie pasta. While I started with zucchini noodles, since then I’ve spiralized so many other foods – sweet potatoes, butternut squash, apples, broccoli stems, parsnips, and kohlrabi. One vegetable that I hadn’t tried and was excited to was an onion. Any short cut I can take with onions is a win in my book. I cry like a baby and end up with puffy eyes that are past ridiculous; all from dicing some damn onions. And I LOVE onion, so not having it in my food is simply not an option.
Since I wanted to make a simple, healthy stir-fry, I figured this would be a great recipe to use spiralized onion in. Wowsa. It literally took me…2 minutes? And I’m counting the part where you have to cut the ends off the onion and peel that crappy outer layer. So. Easy. No burning eyes, no tears, no runny mascara or puffy under eyes. Hallelujah!
This recipe was easy. And you guys know that I’m all about easy (that’s what she said?). I purposely planned to make it on a night I knew I had something going on after work so that I would have a healthy, quick recipe to put together when I got home (confession – my appointment was a massage and I’m usually a pile of nothing after massage therapist, Connie, gets done with me, so ‘easy’ was definitely needed that night). Even if I hadn’t prepped my zucchini noodles, mushroom and onions, the recipe would’ve taken me an additional 10 minutes, max.
In addition to the easy prep, and perhaps more importantly, this recipe tasted terrific! As an over-user of sauces and condiments (seriously, I have THREE bottles of Franks in my fridge at this moment) I made myself stick to the allotted teriyaki and soy sauce combination as I’ve found my noodles drowning in sauce many times before, and I was very glad I did. If you just keep tossing the noodles you’ll find that you have plenty of flavor without unnecessary added calories and sodium.
Also, quick follow up on a previous blog post; I know my food photography leaves A LOT to be desired. I’ve got myself a nice intro level DSLR camera and I’m beginning to learn how to use her, so thank you for your patience as I learn and grow 🙂
COMMENT BELOW! Steak, chicken, pork, shrimp, or nothing – What meat or seafood do you prefer in your stir-fry?
Products for this recipe:
Zucchini Noodle Teriyaki Chicken Stir-Fry with Spiralized Onions
NOTE: Look for the smaller portion size after each ingredient to learn how to cut this recipe down to 2 servings!
- Three medium zucchini’s, spiralized using blade C (1 large zucchini)
- One medium yellow onion, serialized using blade C (1 small yellow onion)
- Three 4 oz. chicken breasts (One 6 oz. chicken breast)
- 2 tbsp. olive oil (1 tbsp. olive oil)
- 3 tbsp. teriyaki sauce (1 1/2 tbsp. teriyaki sauce)
- 2 tbsp. low sodium soy sauce (1 tbsp. low sodium soy sauce)
- 1 1/2 c. mushroom, washed and diced (3/4 c. mushrooms)
- 1 tbsp. sesame seeds (1/2 tbsp. sesame seeds)
- 1 1/2 tbsp. ground ginger (1 tbsp. ginger)
- Salt and pepper to taste
- Combine the teriyaki and soy sauce in a bowl.
- Dice the chicken and season with ginger, salt and pepper. Cook in a skillet until chicken is cooked through. Set aside.
- In a wok or large skillet heat 2 tbsp. of olive oil over medium-high heat.
- Add the spiralized onions and mushrooms and cook for 3 minutes, until slightly softened.
- Add in the cooked chicken and cook for another 3 minutes, until heated through.
- Add in the zucchini noodles and toss to combine, then add in the teriyaki and soy sauce mixture. Toss to combine.
- Cook for 5-8 minutes, or until zucchini noodles are heated through.
- Top is sesame seeds and enjoy!
- Low Calorie
- Vegetarian – Simply remove the chicken and you have a delicious vegetarian option!