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Teriyaki Chicken, Bok Choy and Corn Zucchini Noodles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 3/4 cup cubed chicken breast
  • 2-3 tbsp favorite teriyaki sauce I use Annie Chun's
  • 1 ear of corn
  • 1 large garlic clove minced
  • 1 pinch red pepper flakes
  • 2 bunches of baby bok choy bottom tough stems remove
  • 1 tsp low-sodium soy sauce
  • 1/2 cup chicken broth
  • 2 medium zucchinis Blade C

Instructions

  • Preheat the oven to 375 degrees. Place your chicken on a baking tray and pour over with teriyaki sauce. Mix together so that the chicken is covered. Let marinade while oven preheats. Once oven preheats, bake for 15-17 minutes or until chicken is cooked through.
  • While the chicken is marinading, cover your corn with water in a medium saucepan. Lightly salt the water and cover, bringing to a boil. Cook for another 2 minutes once boiled and then set aside to strain in a colander.
  • Place a large skillet over medium heat and coat with cooking spray. Once the skillet warms, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the bok choy. Toss to combine and let cook for about 2 minutes or until bok choy begins to wilt. Then, shave off the kernels of the corn with a knife into the skillet. Then, add in the soy sauce and chicken broth.
  • Let reduce for about 3-5 minutes or until most of the liquid is gone. Then, add in the zucchini noodles. Toss to combine and let cook for 2-3 minutes, tossing frequently, or until noodles have softened to your preference. Remove from heat, place in the cooked chicken, toss to combine and then divide into bowls. Enjoy!