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These teriyaki chicken zoodles are easy, so delicious, and ready in only 15 minutes! A tasty low-carb option.

bowl of Teriyaki chicken zoodles

These teriyaki chicken zucchini noodles are part of a 15-minute zoodles series that I’ve been slowly building up on my blog. My garlic lime cashew zoodles and garlic shrimp zoodles have been two of the most popular recipes on my blog all year long.

I recently added a sweet chili shrimp zoodles recipe too, and now this one. All of them can be made in about 15 minutes and are pretty healthy. What’s not to love?

glass bowl with raw zucchini noodles

This meal is a great way to sneak in veggies for picky eaters. From what I’ve heard, zoodles are pretty kid-friendly.

Add in the chicken and sweet sauce, and you’ve got a definite winner.

metal skillet with Teriyaki chicken zoodles

How do you make homemade teriyaki sauce?

Making teriyaki sauce at home is really easy. Ingredients can vary, but I simply used some brown sugar, soy sauce, honey, garlic, and cornstarch to get that tasty sauce. Some of the recipes out there contain mirin, but I know that’s not an ingredient that everyone has in their pantry, so I decided to make this recipe without it. If you like a sweeter teriyaki sauce, you will like this recipe. A squeeze of lime is a great addition to this recipe if you want to add a little bit of sourness to it.

As with any zoodles recipe on my blog, I like to use tongs to quickly warm the zucchini noodles through. The longer you cook them, the more water they release. Not necessarily a bad thing, but just be aware if you’re new to veggie noodles.

bowl of Teriyaki chicken and zucchini noodles

This is the spiralizer I use for all my vegetable noodle recipes.

Hope you love this one!

These teriyaki chicken zoodles are easy, so delicious, and ready in only 15 minutes! A tasty low-carb option.
5 from 1 vote

15 Minute Teriyaki Chicken Zoodles

These teriyaki chicken zoodles are easy, so delicious, and ready in only 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2


  • 2-3 boneless, skinless chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 2 medium zucchini spiralized on medium setting
  • 1 tablespoon cornstarch + 2 tablespoons cold water
  • Scallions chopped, to taste

Teriyaki sauce:

  • 2 tablespoons (packed) brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 clove garlic minced
  • 2 tablespoons water
  • Pepper to taste


  • Prep your chicken. Add it to a large skillet along with the olive oil. Stir until chicken is coated. Cook over medium-high heat, stirring often, for 5-7 minutes, or until it's cooked through (don't overcook). 
  • Meanwhile, spiralize your zucchini and set aside. Add the teriyaki sauce ingredients to a small bowl and whisk together. Also get your cornstarch mixture ready in another small bowl and chop the scallions if using. 
  • When the chicken is about done, reduce the heat to medium and add the teriyaki sauce mixture and the cornstarch mixture to the skillet. Stir well so the chicken is coated, and let it bubble (it will thicken fast) for a minute or two. 
  • Add the zucchini noodles to the skillet and using tongs, toss them with the teriyaki chicken. The zucchini will release water. Don't cook the zoodles for too long or they will get limp and watery. I warm them through for a couple of minutes max, tossing continuously. 
  • Serve immediately with scallions sprinkled over top if desired. Enjoy!


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You may also like my chili lime shrimp zoodles or my rainbow vegetable noodle salad recipe.

Hi! I’m Natasha.

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5 from 1 vote

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  1. Jami says:

    5 stars
    We really enjoyed this meal. Next time I would add some cashews or peanuts.

    1. Natasha says:

      Glad to hear it!!

  2. Haley says:

    How many carbs is this per serving?

    1. Natasha says:

      Hi Haley! I’ve tested some of the nutrition calculators out there, and I’ve found them to be very inaccurate, unfortunately. A lot of the nutrition info on online recipes is way off, and I don’t want to add to the problem. I am not a trained nutritionist, so I don’t feel comfortable calculating anything beyond calories myself (which I have done for a few select recipes). Sorry about that!

  3. Lu says:

    Natasha, I am very late becoming familiar with your posts but, am truly glad I have. You have posted many recipes that I am eager to try now that I have. Do you have any alternative suggestions for coating the Chicken Zoodles recipe? I’m not a fan of sweet tasting sauces on meats but, love the base combination of the chicken & zoodles.

    1. Natasha says:

      Hi Lu! So glad you found me! Hmmm…. I do have some more zoodle recipes that might be more up your alley – check them out here: – a good rule of thumb is that anything that would work for pasta can work for zoodles, so the options are pretty much endless. I’d start with your fav chicken pasta recipe and then go from there. 🙂

  4. Tieghan says:

    Loving this healthy recipe for the new year!

    1. Natasha says:

      Thanks so much, Tieghan! Happy new year! 🙂

  5. Matt Robinson says:

    Love quick and easy meals like this and I know my son’s would go crazy for it

    1. Natasha says:

      Thanks, Matt! Happy new year!

  6. Mary Ann | The Beach House Kitchen says:

    Trying to stick to some low carb options for awhile Natasha! This sounds so tasty and looks perfect!

    1. Natasha says:

      Thank you!! Let me know if you try it. 🙂

  7. Lindsay Cotter says:

    Love how quick and easy this is! Such a great low-carb option too!

    1. Natasha says:

      Thanks so much, Lindsay!!