Stir-fry is a quick and easy way to get dinner on the table in less than 30 minutes. Substitute the flour noodles with some zucchini noodles and you also have a healthier meal. As a result, I'm sure this chicken and broccoli zucchini noodle stir-fry will soon become your next favorite meal. It's rich with delicate Asian flavors of ginger, garlic, and sesame oil, and also has a wonderful crunch from the cashews.
Use a paper towel to remove any excess moisture from the chicken breasts.
Cut chicken into thin slices.
Add the sliced chicken pieces and give it a good mix so each piece is well coated in the marinade.
Leave this for at least 10 minutes while you prepare everything else. You can also marinate for an hour or more in the fridge.
Wash and chop Broccoli. Drain any excess water. Keep any extra stems separate so you can use them.
Cut the onion into thick slices and separate the layers.
Chop the ginger and garlic into thin slices.
Dice the scallions/green onions, and add the white and light green parts to the onions and put the green leaves to the cilantro and parsley.
Roughly chop the cilantro or parsley.
Prepare the Sauce
Combine all sauce ingredients in a bowl - and set aside.
The cornflour will sink to the bottom so it needs to be mixed up just before using.
Spiralize the Zucchini
Wash and cut the ends of the zucchini.
Spiralize it using the thicker blade.
Place the noodles in the colander lined with cheesecloth or paper hand towel to soak up excess moisture - and set aside.
Just before adding the noodles to the stir-fry give it a good squeeze with the cloth or paper towel.
This is to give the cashews a toasted look and to give the chicken a crisp coating and color.
Add ½ tablespoon oil in a wok and stir-fry the cashew nuts until lightly toasted. Remove from the pan on a paper towel.
To the same pan add another tablespoon oil and stir-fry the chicken on high heat. The cornflour in the marinade will give it a crispy coating.
Cook for about three minutes. Remove chicken and keep warm while you cook the rest.
Stir-fry is a quick process so have all your ingredients ready to go.
Add the remaining ½ tablespoon oil to the wok.
Add the ginger and garlic, followed by the onion and broccoli stems.
Saute for about two minutes on med-high heat.
Add the broccoli and 2 tablespoon water (water creates steam and help cook the broccoli).
Cook on medium-high heat until broccoli is tender.
Add chicken and cashew nuts back to the pan.
Season with salt and pepper.
Stir in the prepared sauce and add to the wok - coat everything in the sauce.
Add the Zucchini noodles and saute for 3 to 5 minutes - while keeping it al-dente.
Lastly, add in the cilantro or parsley.
Check and adjust seasoning. (if needed - add salt - depending on the brand of soy sauce used, you may or may not need any additional salt.)
Stir-fry is quick cooking so always have all your ingredients ready before you start.
High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture.
When adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates.
Also, take the pan off the heat when done to prevent overcooking.
In addition, sometimes it's best to transfer the stir-fry to a serving platter to prevent veggies from getting mushy.
And, use salt sparingly. Because sauces used in stir-frys have salt added to them as a preservative.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you