Chicken and Zoodle Stir-Fry

Zucchini noodles hold up great in a stir-fry…try this recipe with a fragrant and flavorful Chinese Five Spice Blend.

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 4 Private Selection™ Sea Salt & Pepper Seasoned Chicken Breasts with Rib Meat
  • 2 1⁄2 teaspoons Private Selection™ Chinese Five Spice Blend
  • 2 tablespoons minced ginger
  • 8 tablespoons olive oil, divided
  • 2 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon Private Selection Raw & Unfiltered Wildflower Honey
  • 1 lime, juiced
  • 2 teaspoons crushed red pepper flakes
  • 12 ounces baby bella mushrooms, halved
  • 1 red bell pepper, sliced
  • 1⁄2 cup shredded carrots
  • 4 cloves garlic, minced
  • 4 zucchini, spiralized into zoodles
  • Chopped cilantro, for garnish
  • Green onion, for garnish


  • Preheat oven to 375°F.
  • Place frozen chicken on foil-lined baking sheet and bake for 30 minutes or until cooked through (safe internal temperature 165°F).
  • Meanwhile, in a medium bowl, whisk together Chinese Five Spice, ginger, 5 tablespoons olive oil, rice vinegar, soy sauce, honey, lime juice and red pepper flakes. Set aside.
  • Heat large skillet over medium heat. Add 2 tablespoons olive oil followed by mushrooms. Sauté 10 minutes or until browned. Remove from skillet and set aside.
  • In same skillet, add 1 tablespoon olive oil, bell pepper and carrot. Sauté 5-7 minutes or until tender. Add garlic and cook until fragrant, about 1 minute longer. Return mushrooms to skillet followed by zucchini zoodles and reserved sauce. Cook for 2 minutes until warm.
  • Divide mixture between 4 bowls. Serve with sliced chicken overtop, and garnish with cilantro and green onion. Enjoy, refrigerating any leftovers.