Teriyaki Chicken and Zoodles Recipe (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

If you cook noodles too long in the skillet and they're already looking limp and soggy, they're going to be even soggier topped with sauce on your plate. To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently.

After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It'll help get rid of some of the excess moisture.

Remove from heat and add to sauce or add some salt and eat as is. Note: Don't salt the zucchini before you saute it; the noodles will release more water and they'll end up limp. (See more on that below.)

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. I found quarter-inch slices the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time.

Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.

Here's how to do it perfectly:

Toss the zucchini noodles lightly with tongs and cook for for 3-5 minutes or until al dente. Don't let the noodles cook for longer or they'll wilt. Embrace the crunch! If you're cooking more than 1 spiralized zucchini, it may take up to 5-7 minutes to cook the zucchini thoroughly.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles.

Why is teriyaki chicken so popular? ›

The delicious flavors and simplicity of the dish appealed to diverse palates, and it wasn't long before teriyaki gained popularity beyond Japan's borders. In the United States, teriyaki became especially popular in Hawaii, where Japanese immigrants introduced the local population to this delightful culinary creation.

If you want to turn your teriyaki marinade into a sauce you can serve with your meal, simply add 1 tablespoon of cornstarch and ½ cup of water to the other ingredients. Simmer over medium heat, stirring occasionally. Reduce the sauce until it thickens to your desired consistency.

Teriyaki sauce pairs well with meats such as fish, chicken, beef, and pork. When used as a dipping sauce, teriyaki sauce flavors chicken wings, dumplings, shrimp, and steak. Stir-fries, rice dishes, and vegetables use teriyaki sauce for additional flavor.

If zucchini is overcooked, it will have a mushy, soft texture.

Liberally sprinkle salt over the towel and place your cut vegetables on top, making sure to arrange them in an even, single layer. Sprinkle salt over top of the vegetables. Allow them to sit for at least 20 minutes, but up to 30-40 minutes if your vegetable pieces are thick.