Cooking With Caycee – Honey Sriracha Chicken Zucchini Noodles

May 31, 2018




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Here I write about my passion for life, fashion, travel, interior design, health, and motherhood.

Caycee Hewitt


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Good morning, friends! 
I am excited to share another super easy and healthy recipe with you all today! This meal only took about twenty minutes from start to finish, and Todd and I both loved it. It was too spicy for the kids to eat so we made them chicken nuggets, fruit, and zucchini noodles. Taylor loves to eat the zoodles raw, while Carson tolerates them so he can get dessert 🙂 

Taylor’s dress is old, but it’s from Gymboree and they have a few similar ones.
10-oz zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
12 oz boneless, skinless chicken breast, cut into cubes
1 tablespoon chopped scallion
White sesame, for garnishing

2 tablespoons honey
1 tablespoon Sriracha
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch
2 tablespoons water

Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Add all the ingredients for the Sauce in a bowl. Whisk to mix well.
Heat up a skillet with the olive oil. Saute the garlic until aromatic. Add the chicken and stir fry until the surface turns white, follow by the Sauce. Stirring continuously until the chicken is completely cooked through and the sauce thickens. Add the scallion, stir to mix well.
Top the zoodles with the chicken, toss to mix well. Garnish with the white sesame and serve immediately.

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