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Thai Chicken Zucchini Noodle Bowl

Special Diet

Dairy-Free, Gluten-Free


Main Course

Main Ingredient

Chicken, Vegetables




  • 2 chicken breasts boneless, skinless
  • 1/2 cup San-J No Soy Tamari divided
  • 1 tbsp packed brown sugar
  • 1/2 lime juiced
  • 2 tsp lemongrass paste (or 2 tsp finely grated fresh lemongrass)
  • 2 tsp olive oil plus more for brushing grill grates
  • 1/4 cup rice wine vinegar
  • 2 tsp arrowroot powder (Or 1 tsp cornstarch)
  • 2 cloves garlic minced
  • 1 (16-ounce) package zucchini noodles
  • 2 green onions thinly sliced


  • Place chicken in a large resealable bag. Add 1/4 cup San-J No Soy Tamari, brown sugar, lime juice and lemongrass paste. Massage mixture into chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
  • Preheat grill to medium-low heat. Brush grates liberally with oil. Grill chicken, turning occasionally, until fully cooked and internal temperature reaches 165°F, about 10-14 minutes. Allow to rest for 5 minutes, then slice the chicken.
  • Meanwhile, whisk remaining San-J No Soy Tamari, vinegar and arrowroot together until combined.
  • Heat oil in large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in zucchini and San-J No Soy Tamari mixture. Cook, stirring frequently until zucchini is tender and sauce thickens, about 1-2 minutes.
  • Garnish zucchini noodles with green onions and serve with chicken.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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