Skinny Teriyaki Chicken and Zoodles Stir-Fry

A fantastic stir-fry as delicious as your favorite takeout but made healthier. Why? Because I lightened up the sauce using a smaller amount of sweetener compared to most teriyaki sauces. I used honey and Stevia and low-carb zoodles instead of pasta noodles. This dish is protein-rich and packed with fiber. Each serving has 291 calories and 5 grams of fat.
Skinny Teriyaki Chicken and Zoodles Stir-Fry

Helpful Tips About this Recipe

Makes 4 servings. Each is about 1½ cups (4 ounces chicken)
Prep Tips
The best and easiest way to make zoodles is with the Veggeti Spiral Vegetable Slicer. See the shopping tips below. If you don’t want to buy one, you can use a julienne peeler, vegetable peeler or mandolin. Using a vegetable peeler will make your noodles much wider but will still taste good.
Shopping Tips
Although there are many zoodle makers on the market, the easiest one to use and the most inexpensive one is called Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta. It costs about $10. Click on the link to buy it on
Chopped or crushed ginger, in a jar, can be found in the produce section near garlic, in a jar. It will keep for several months in the refrigerator.
WW Freestyle SmartPoints 3-Blue
WW SmartPoints 5-Green
WW Points Plus 7
SKINNY FACTS: for 1 serving
291 calories, 5g fat, 2g sat. fat, 55mg chol, 31g protein, 36g carbs, 8g fiber, 810mg sod, 18g sugar
FACTS: for Freestyle Points
67 calories, 1g sat. fat, 0g protein, 9g sugar


Skinny Teriyaki Chicken and Zoodles Stir-Fry

Skinny Teriyaki Chicken and Zoodles Stir-Fry

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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Asian
Servings 4
Calories 291 kcal


  • teaspoons cornstarch
  • 2 tablespoons water
  • cup reduced-sodium soy sauce (Tamari for gluten-free or Paleo)
  • ¼ cup water
  • 2 tablespoons honey
  • 3 packages Truvia (Stevia)
  • 1 tablespoon ginger, from a jar or freshly grated ginger, see shopping tips
  • 2 pounds (6 medium-sized) zucchini, spiralized into zoodles
  • 1 cup onions, chopped
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • teaspoon sesame seeds for topping (optional)


  • In a small bowl, whisk together cornstarch with 2 tablespoons water; set aside.
  • In a small saucepan over medium heat, add soy sauce, ¼ cup water, honey, Truvia, garlic, and ginger. Bring it to a simmer. Stir in cornstarch mixture and mix until thickened, about 2 minutes; Pour into a small bowl and place in the freezer to chill. Set a timer for 30 minutes so you don’t forget it. Remove from the freezer and set aside.
  • In a large Ziploc plastic bag or large bowl, combine ¼ cup chilled soy sauce mixture and chicken; marinate for at least 30 minutes or overnight, turning the plastic bag.
  • In the meantime, make the zucchini noodles (zoodles). Place zoodles in a microwave-safe bowl and cook for about 5-6 minutes, to soften. (I use this step so you don’t need a lot of oil when cooking with chicken).
  • Add onions to a small microwave bowl and cook in the microwave for 2 minutes, to soften.
  • Heat olive oil in a large, nonstick pan over medium heat. Add chicken, including marinade from plastic bag and onions. Cook until golden brown and cooked through, about 3-4 minutes.
  • Stir in zoodles and reserved soy sauce mixture until well combined, about 2 minutes. If desired,  sprinkle all over stir fry with 1 teaspoon sesame seeds.


Serving: 1.5cupsCalories: 291kcalCarbohydrates: 36gProtein: 31gFat: 5gSaturated Fat: 2gCholesterol: 55mgSodium: 810mgFiber: 8gSugar: 18gBlue Smart Points: 3Green Smart Points: 5Plus Points: 7
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