Sticky, sweet and savory crispy-baked Honey Ginger Garlic Chicken over crunchy strands of carrot noodles are a match made in healthy, fake-out take-out heaven! Easy to prepare and even easier to devour, your family will love this carrot and chicken recipe!
Looking for a delicious, healthier alternative to takeout that’s both quick and easy to make? Look no further than my take-out fake-out recipe for Honey Garlic Carrot Noodles and Chicken! This dish features tender, juicy chicken breast and a sticky, savory-sweet honey garlic sauce that’s downright drinkable. When paired with flavorful carrot noodles that are not only nutritious but also provide a delicious, satisfying crunch, you’ve got yourself a real winner, winner chicken dinner.
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About this carrot and chicken recipe
These ginger garlic honey chicken bowls are bomb, my friends. They were inspired by my favorite Asian ginger-carrot dressing, which I could seriously guzzle by the gallon. No joke. TBH, I am always looking for ways to turn that dressing into a meal. Remember my ginger carrot hummus? No? Go check it out now. I’ll wait… 🤸🏼♀️
So, I took the components of that dressing and turned it into these honey garlic chicken noodles bowls. Obviously, I added a lot of creativity. And chicken. Because that’s just how I roll. #ProteinPower
The sauce in these carr-oodle bowls (I just came up with that. Whaddya think? Canoodle is already taken, so maybe coodle is better?) is sticky, sweet, savory, garlicky, gingery and seriously scrumptious.
The bite sized pieces of chicken are crispy, while the inside remains tender and juicy without deep frying. This is thanks to a dredge in cornstarch and quick flash in the pan before being baked.
But you can’t have my lightened up honey garlic chicken and noodles bowl without the carrot noodles. They are slightly crunchy and when tossed with the honey ginger garlic sauce they are veg-tastically delicious.
If you love take out, but don’t love all the calories that come with it, I highly recommend you try these garlic honey ginger chicken noodles. I promise you will love them!
Why you’ll love this chicken carrot recipe
TL;DR? Aside from being fantastically delicious, this chicken and carrot recipe is ALSO:
- Wholesome & Nutritious. Using baked (not fried) lean chicken breast (instead of chicken thighs), and noodles made from carrots (instead of carb-laden wheat noodles) means these garlic chicken noodles are perfect for all my diet-conscious friends out there. Whether you’re looking for a recipe to keep you looking fit for swimsuit season or are simply looking to make health a priority, this recipe is for you.
- Quick & Easy. What’s great about this recipe is that it’s a cinch to make. Simply spiralize your carrots, cook the chicken, and whip up the sauce in a matter of minutes. In no time, you’ll have a delicious meal that’s both satisfying and good for you. Dinner will be ready in just 40 minutes!
- Crowd-Pleasingly Customizable. It’s sweet enough for kiddos to go gaga for, but has the savory, slightly spicy, umami-salty goodness the adults are looking for. Oh, and if you don’t have any littles? Feel free to up the heat ante by adding extra fiery red pepper flakes and a hefty drizzle of sriracha.
- Budget-Friendly. If you’re trying to tighten your spending belt, there’s no better way than to cut dining out. Eating at a restaurant costs an average of 5x as much as eating home-cooked meals. So why settle for expensive, calorie-laden takeout when you can enjoy the sweet and savory flavors of my honey ginger garlic chicken with crispy carrot noodles for a fraction of the cost at home?
What are carrot noodles?
If you like zucchini noodles, I can guarantee you are going to like carrot zoodles (a.k.a. carrot noodles). They’re simply spiralized carrot strands, making for a crunchy, veg-tastic, gluten-free, low-calorie noodle bonanza!
Ingredients for chicken and carrot recipe
Chances are, you probably already have most of what you need on hand to make this chicken and carrots with ginger and garlic yumminess. Here’s what to grab:
For the garlic chicken
- Boneless Skinless Chicken Breasts – The Boy and I typically prefer white meat chicken, so B.S. breasts are the way to go.
- Substitution: Feel free to swap in boneless, skinless chicken thighs if dark meat is more your vibe.
- Cornstarch – For getting a gorgeously crispy, golden brown exterior on your chicken without needing to bread or deep-fry it.
- Substitutions: If corn is a no-no in your kitchen, consider swapping in all-purpose flour, potato starch, rice flour, arrowroot flour, or chickpea flour instead.
- Vegetable Oil – The trick here is to opt for a neutral-flavored, high smoke point oil. I feel like most people have vegetable oil in their pantries, so that’s what I went with.
- Substitutions: Canola oil, avocado oil, corn oil, peanut oil, or grapeseed oil are all fine stand-ins.
To make the carrot noodles
- Carrots – If you want to get long, linguini-like strands, make sure to opt for full-sized carrots instead of their baby brethren. Feel free to use yellow, purple, or orange carrots (or a mix of all 3!).
- Substitutions: You can also use zucchini to make zoodles, or swap in parsnips or the spiralized veggies of your choice. Alternatively, feel free to use real, bona-fide noodles like ramen, udon, or rice noodles, or even plain steamed rice. It’s your dinner, so do what tastes best to you!
- Crushed Red Pepper Flakes – To counteract all that honey sweet with a kick of heat. Dial the spiciness up or down by adding more or less to taste.
- Substitutions: Feel free to swap in the spicy-maker of your choice like cayenne pepper or sambal oelek.
For the sauce
- Garlic – I love the bite of fresh garlic here, but I won’t tattle if you use jarred minced garlic or frozen garlic paste instead. You can also swap in about 2 teaspoons of milder garlic powder in a pinch.
- Reduced Sodium Soy Sauce – For umami saltiness. If you don’t have reduced sodium soy sauce on hand, simply dilute regular soy with a 1:1 ratio of water.
- Substitutions: Go gluten-free by using tamari or coconut aminos instead. You can also go soy-free using coconut aminos or Bragg’s Liquid Aminos (not GF).
- Sake – For adding a touch of sweet complexity to the honey ginger garlic sauce.
- Substitutions: You can also use Mirin, another traditional Japanese rice wine that is slightly less boozy and sweeter than sake. Alternatively, feel free to use a dry white wine, sherry, or even tangy rice vinegar if you prefer. Note that you may need to adjust the sweetness level if using any of the final 3 options.
- Honey – Honey adds floral sweetness and irresistible stickiness to the dish. If possible, use local honey for a more pronounced and complex flavor.
- Substitutions: Can’t do honey? Maple syrup, agave nectar, or brown rice syrup are all fine substitutes. You can also try using regular brown sugar (either light or dark).
- Ginger – For sweet heat. Add as much or as little as you prefer. If you don’t have fresh, the same amount of prepared ginger paste can be used. You can also swap in about ⅓ as much dried ground ginger instead.
- Scallions – For color and crunch. Use both the whites and greens for the best flavor and garnish. PRO TIP: thinly slice the whites perfectly horizontally, then angle the greens for pretty oblong cuts.
- Sesame Seeds – Optional, for garnish. I like using a mix of white and black sesame seeds for the most visual appeal. I also recommend giving them a quick toast in a dry pan to enhance their savory flavor.
- Kosher Salt & Fresh Cracked Black Pepper – For seasoning.
Optional variations and dietary adaptations
As much as we’re obsessed with this recipe for honey garlic chicken with noodles, I want YOU to be equally obsessed. Feel free to make any alterations to the recipe to make it work for you and your family. Here are a few variations worth considering:
- Extra Spicy – Add extra kick by using a heavy hand with the crushed red pepper flakes. You can also add extra ginger, toss in some minced jalapeños, and/or use sriracha or chili garlic paste as a garnish.
- Gluten-Free – Use tamari or coconut aminos in place of soy sauce.
- Soy-Free – Skip the soy sauce in favor of coconut aminos or Bragg’s Liquid Aminos.
- Corn-Free – Trade out the cornstarch in favor of regular AP flour, potato starch, rice flour, chickpea flour, or arrowroot powder.
- Vegan – Swap the chicken for your favorite meat-free alternative (e.g. pressed firm tofu or rehydrated soy curls) and use any honey alternative listed above.
How to make carrot chicken recipe
- Preheat Oven: Preheat oven to 400 degrees F. And prepare an 8×11-inch casserole dish by spraying it with non-stick cooking spray.
- Season Chicken: Add the chunks of raw chicken, cornstarch, salt, and pepper to a resealable bag or large mixing bowl. Seal the bag and shake, or stir to coat.
- Sear Chicken: Heat ¼ cup oil in a large sauté pan over medium-high heat. Working in batches to prevent overcrowding, add the pieces of chicken to the pan. Cook the chicken, turning occasionally, for about 2-3 minutes or until the chicken is golden all over. Transfer the chicken pieces to the prepared baking pan.
- Bake Chicken: Spray the top of the chicken with cooking spray, place in the oven and bake for 15-20 minutes, or until the chicken is cooked through.
- While the chicken is baking, sauté carrot noodles: Use a paper towel and remove the excess oil from the pan. Place the pan over medium heat and add 1 tablespoon of oil. Then add the carrot noodles and a pinch of red pepper flakes. Cook, stirring frequently, until the carrots soften. Season to taste with salt and pepper and then transfer the carrot noodles to a large mixing bowl. Set the carrots aside.
- Make the sauce: To the same pan, add the minced garlic. Sauté until fragrant, then add the remaining sauce ingredients to the pan. Bring the mixture to a simmer, whisking occasionally. Reduce heat to simmer and cook the sauce until thick. Pour ⅓ of the sauce over the carrot noodles and toss to coat.
- When chicken is done cooking add it to the sauté pan with the remaining sauce and toss to coat.
- Serve: Divide carrot noodles among serving bowls and spoon honey garlic chicken over the top. Enjoy!
Expert tips for the best carrot noodles with honey garlic chicken
- Consider tenderizing your chicken with a brief 15-minute spell in a simple brine (water with sugar and salt dissolved into it) and/or pounding it with a meat mallet.
- To make the chicken easier to cut into cubes, freeze it for about 15-20 minutes first. When it’s extra cold, it’s easier to make neat slices.
- No spiralizer? No problem! You can use a vegetable peeler, julienne peeler, or julienne attachment on your mandoline to make this spiralized carrots recipe.
- Not feeling saucy? Right on. If you don’t like a lot of sauce for the noodles, ½ the sauce recipe.
- If you’re cooking the chicken in batches, you may need to add more oil to the pan as you go.
FAQs: frequently asked questions
Can I substitute the chicken with tofu or another protein?
Yes, you can absolutely substitute the chicken with tofu (opt for firm or extra firm, and make sure you press it first) or another protein source, such as shrimp or beef. Simply cook the protein of your choice by dredging it in cornstarch and following the recipe as written.
How can I adjust the flavor of the sauce to my liking?
If you prefer your sauce to be sweeter, add more honey. Or if you prefer it to be more savory, you can add more soy sauce or salt (or get some inspo from your favorite takeout and use some MSG). If you like more heat, you can add more red pepper flakes or sriracha sauce.
Can you freeze carrot noodles?
Yes, you can freeze carrot noodles, but it’s important to note that you’ll need to do some prep work to prevent them from losing their texture and becoming mushy once thawed. Here’s how you *should* freeze them:
- Blanch the noodles: Before freezing the carrot noodles, blanch them in boiling water for 1-2 minutes to partially cook them.
- Drain and dry: After blanching the noodles, drain them well and pat them dry with a clean kitchen towel (or paper towels) to remove as much excess moisture as possible. This will prevent ice crystals from forming, which is the primary source of freezer burn.
- Pack and freeze: Once the noodles are dry, pack them into airtight containers or freezer bags, removing as much air as possible before sealing. I like to use a straw stuck in the corner of a ziptop bag with the top zipped all the way to the straw. Simply suck out all the air like a vacuum, then move quickly to slide the straw out and close the zipper! Label the containers with the date and freeze for to 2-3 months.
- Thaw and use: When you’re ready to use the carrot noodles, simply thaw them in the refrigerator overnight. They can be used in stir-fries, soups, or salads, but keep in mind that their texture may be slightly softer than fresh carrot noodles.
Serving suggestions
While this chicken and carrot stir fry is perfectly delightful as a standalone meal, you’re welcome to zhuzh it up as you see fit. Here are some ideas to get your wheels turning:
- Top with sesame seeds and green onions to add some extra flavor and texture. Feel free to add a drizzle of sriracha or dollop of chili garlic crisp.
- Add more veggies. This honey ginger chicken with spiralized carrot noodles pairs well with steamed vegetables like broccoli or snow peas. If you like a particular veggie in your typical takeout order, chances are you’ll like it here too.
- For a pop of fresh flavor, top the dish with chopped cilantro, Thai basil, or fresh mint before serving.
- Add some crunch with chopped and salted roasted peanuts or cashews.
- If you want to bulk up your meal, try serving it with a side of grains like brown rice or quinoa.
Storing chicken and carrot recipes
- If you have any leftovers (which is hard to imagine, because this chicken and carrot noodle dinner is 🔥), cool them down to room temperature before refrigerating them in an airtight container for up to 3 days.
- Store the chicken and carrot noodles separately to prevent the noodles from becoming too soft.
- Reheat the chicken and noodles separately in the microwave or on the stove until heated through (ensuring the chicken reaches 165F for proper food safety) before serving.
- If you have more leftovers than you can eat in 3 days, you can freeze the chicken and carrot noodles separately in airtight containers or freezer bags for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Alright, friends! Whether you carrot all about healthy eating or just love the sweet and savory flavors of Asian takeout, I hope you find this recipe as noodle-icious as we do. Remember, you are what you eat, so why not be a little sweet, a little spicy, and a whole lot of healthy? Don’t be chicken — get in-spiralized and try this recipe today!
Cheyanne
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More recipes for chicken and veggie dinners!
- Sheet Pan Thai Chicken
- Chicken with Moroccan Couscous
- Chinese Chicken Broccoli Rice
- Lemon Chicken Pasta with Peas
More carrot recipes!
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How to make Honey Ginger Garlic Chicken Carrot Noodle Bowls recipe👇
Honey Ginger Garlic Chicken Carrot Noodle Bowls
Ingredients
- 1 Pounds Boneless Skinless Chicken Breasts – cut into bite sized pieces (roughly 1- 1 ½’’ cubes)
- ½ tsp Salt , plus more to taste
- ¼ tsp Fresh Cracked Black Pepper , plus more to taste
- ½ Cup Cornstarch
- ¼ Cup + 1 TBS Vegetable Oil (can substitute Canola) - divided
- 5-6 large Carrots – peeled, ends trimmed & spiralized*
- Crushed Red Pepper Flakes , to taste
- Sauce:
- 8 Cloves Garlic – minced
- 6 TBS Reduced Sodium Soy Sauce
- ¼ Cup Sake
- ½ Cup Honey
- 3-4 tsp Fresh Ginger – grated (depending how strong of a ginger taste you want)
- 1/8 tsp Kosher Salt
- Garnish:
- ½ Cup Scallions – thinly sliced
- Sesame Seeds , to taste
Instructions
- Prepare a 8x11’’ baking pan with cooking spray and preheat oven to 400 degrees F.
- For the Chicken: Place the chicken pieces, cornstarch, salt and pepper in a plastic bag. Shake the bag until the chicken is well coated in cornstarch.
- Heat ¼ cup oil in a large sauté pan over medium-high heat. Add the chicken, in batches if necessary to not crowd the pan*, and sauté until lightly browned, turning to cook all sides, about 2-3 minutes. (chicken will be raw on the inside) Transfer to prepared baking pan and spray the top of chicken with cooking spray.
- Bake in preheated oven for 15-20 minutes, or until cooked through.
- Meanwhile: Wipe pan of excess oil and reduce heat to medium high. Add 1 tablespoon clean oil to the pan. Add the carrot noodles and a pinch of red pepper flakes. Cook, stirring frequently, until softened, about 5 minutes. Season to taste with salt and pepper. Remove to a bowl and set aside.
- Add the garlic to the pan and sauté until fragrant, 30 seconds to 1 minute. Add the remaining sauce ingredients and bring to a simmer, whisking occasionally. Simmer for 3-5 minutes or until sauce in thickened. Turn heat off under skillet.
- When chicken is done cooking add it to the sauté pan and toss to coat. (Alternatively, pour the sauce over chicken in the baking pan and toss to coat. Or, toss both noodles and chicken with sauce)
- Serve chicken over carrot noodles. Garnish with scallions, sesame seeds and additional red pepper flakes.
Notes
*If you don’t like a lot of sauce for the noodles, ½ the sauce recipe
*If cooking the chicken in batches, add more oil to pan as needed.
Made this last night, the flavor was amazing!
Hi Jess,
I’m absolutely delighted you enjoyed this recipe! Thank you for coming back and leaving a review. Cheers and warm wishes for a wonderful week! 🙂
I was hoping to buy pre-spiralized carrots. Do you know roughly how many ounces 7 large carrots would make?
Hi Ashley,
A large carrot usually weighs between 3-4 ounces.. so spiralized, that would be between 21-28 ounces. 🙂
I made this but omitted the sake and added udon noodles with chicken broth. It was delicious. I will make this recipe again.
Hi Gloria,
I’m thrilled you loved the recipe! The addition of udon noodles sounds delicious! Thank you for coming back and letting me know how everything went over! Cheers and Happy Holidays!
What type of sake do you get? I’ve never bought any but i have been wanting to grab some
Hi Raegan,
I never purchase “cooking sake” because the salt content is way too high for my preference. I normally just purchase whatever smooth drinking sake my store is carrying (stay away from the unfiltered Nigori sake – it is cloudy or milky in appearance). That said, I currently have a bottle of Junmai sake that I have been using – it is great for cooking, drinks well enough and doesn’t break the bank! You can obviously use a more premium type of sake – such as Honjozo, Ginjo or Daiginjo – if desired, but it isn’t really necessary for cooking. I hope that helps!! Cheers!
Just had this for dinner and it was seriously yummy! Had to substitute mirin for sake, and next time I need to leave out the kosher salt, since the mirin had sea salt in it. Hubby was initially dubious about this whole carroodle thing, but wound up saying this was “actually really good!”
Is it really a 1/4 cup of ginger. I’ve never used that much fresh ginger in anything.
Hi Lindsay,
Thank you so much for pointing that out! I switched recipe cards to make them more user friendly, and unfortunately there were a few hiccups. It is supposed to read 4 teaspoons! However, if you don’t like a strong ginger flavor, definitely decrease the amount of ginger to suit your own taste. 😉 Again, thank you for catching that! Cheers!
If I omit the sake, do you think that will have a big impact on the flavor?
Hi Sarah!
Instead of simply omitting the sake, I would substitute rice wine vinegar mixed with water. For a similar flavor match, you can mix sake with water at a 1 to 3 part ratio. So for this recipe, I’d use 1 tablespoon of rice wine vinegar mixed with 3 tablespoons of water. Granted the result will not taste exactly like the original recipe made with sake, but you will be pretty close! Hope that helps! Cheers and thank you for stopping by!
Hi Cheyanne, I’ll be making your delish recipe shortly – but since I don’t have any other way to tell you this – I thot I’d let you know that the website address at the bottom of this printable recipe is missing the “s” in http://www.nospoonnecessary.com. Cheer, C.
Hi Cheryl! Thank you so very much for pointing that out!! I’ve never printed one of my own recipes, so I never would I have noticed. I greatly appreciate you taking the time to let me know! And, I hope you love this recipe as much as we do! Let me know if you have any questions! Cheers, Cheryl! 🙂
Have you tried this recipe with tofu rather than chicken? And is the sale necessary in this recipe? I like to use what I have on hand….I have all but that! Thanks
Hi Alisha,
I have not personally tried this recipe with tofu instead of chicken, but a follower of mine on Instagram did try that swap and said they loved it (and their photo looked yummy!!). As for the sale… I think you are referring to sake? Let me know if I’m wrong. But you can substitute the same amount of dry sherry for the sake. Or, you can use plain rice wine vinegar mixed with water as a substitute – use 1 TBS rice wine vinegar mixed with 3 TBS water for this recipe. Let me know if you have any other questions! Cheers and thank you so much for stopping by! 🙂
I made this tonight with my new spiralizer. It was great. I will make it again
Hi Tamera! So glad you liked it!! Thank you so much for coming back and letting me know! Cheers!
Last week was insane for me and somehow this gem of a recipe slipped through the cracks!! :O So glad I’m stumbling on it today because this is ridiculously tasty m’dear! Pinning and sharing!
Carrot Noodles?!?! No way! This looks amazing! We make Asian food like once a week so I have got to try this! I love all of the flavors here!
I love how simple, yet flavorful this dish is. We’ve been trying to eat healthy these days, which is generally easy to do, but I tend to run out of ideas on weeknights. Looks like I just found out what will be for dinner one night this week 😉 !
Love how you made carrot noodles, and the chicken and sauce sounds amazing!! So full of flavour, and so good for a healthy meal that doesn’t make you feel like you are eating lettuce haha! Can’t wait to try them <3
Oh my gosh! YUM! These look amazing! I LOVE carrots and need this dish in my life! Thanks for sharing! 🙂
I cannot wait to make these honey ginger garlic chicken carrot noodle bowls! They sound absolutely incredible! And that’s so interesting about the blue Monday, yay for making it through, right?
Omg this looks sooo good! I love that this looks so indulgent and delicious and yet it’s so healthy! That chicken looks seriously mouthwatering…that is the best fake takeout I’ve seen!! 😀
I need this dish in my life immediately! I’m dying to try carrot noodles, but I can’t seem to get carrots big enough to spiralize – I cut my finger pretty bad the first time I tried to do it because my carrots were too small – ha! I’m going to hunt large carrots down just so I can make this. My mouth is watering!
Wonderful pictures! And I think I need a spiralizer, I have ignored it for too long now….
Not sure what it is with me at the moment, but spiralled (anything!) has me obsessed, so these carrot noodles just hit the spot! Ill sure to be making this recipe this week! Delicious!
Hahaha, I’ve been spiralizing ALL the things recently too, Lucie! Thanks so much for the kind comment! If you try this dish, I hope you love it as much as we did! Cheers!
OMG I am absolutely going to get chicken tomorrow cause I have everything else to make this and I NEED it! It looks amazing – carrot noodles are genius.
Yay! Hope you do try these bowls, Rachel! Thanks so much for the sweet comment! Cheers, doll!
Wow, your photos are gorgeous! I love the way you used the chopsticks in them! Plus, those carrot noodles are so fun! Pinned =)
Thank you so much for the kind words and pin, Shelby! Cheers, girlfriend!
I sure am hungry for a big noodle bowl right now! Your dish looks delicious and it’s so nice seeing all those vegetables during the Winter!
Thank you so much, Pamela! Veggies in the winter are a must for me… well all year long actually! Cheers to a fabulous weekend!
OMG! I love you and I love this dish! This is perfect. I love zoodles but I have never tried Carr-oodles (ps, love that). One question – how did you spiralize these? Did you have really fat carrots? I tried to spiralize a carrot once and it did not work at all. I have the paderno spiralizer, so it makes a core in the veggies. Also I realized I just said “love” 4 times in this post. Getting a jump on valentines day I guess….ANYWAY. Pinning!
I used the carrots shown in the second photo… just normal, large organic carrots. I have the same spiralizer you have. #GreatMinds. Love that you said love so many times- makes my day! Thanks for the comment LOVE and the pin, sweets! Hope you have a fabulous weekend!! ♡
I need to make spiralized carrots, awesome idea! Love the Asian flavor, great bowl! Pinning! Have a nice weekend!
Thank you so much for the pin and the comment love, Mira! Hope you are having a great weekend! Cheers!
How perfect are your carrot noodles. I WANT!!! Actually just give me this whole recipe but with shrimp and I’ll be a happy girl!
Shrimp would be a great in this bowl, instead of chicken, Sam! Thanks so much for the comment! Cheers!
Caroodles?? I can’t wait to try them!
I’m sharing today, these are too tempting <3
Thank you so much, Sue! hope the weekend is treating you well! Cheers!
How did you know that I just bought a spiralizer? It is still in the box, I can’t figure out where to store it all, but it needs to come out and play 😉 This looks SO good!!
I have cameras installed in your house, Denise. 🙂 KIDDING! You should definitely bust out the spiralizer and play! Thanks so much for the comment, dear! Cheers!
I’m ashamed to say I’ve yet to invest in a spiralizer, but boy … this sure has me inspired! Love the colours and flavours you’ve got going here and wonderfully healthy 🙂
You can always use the trusty vegetable peeler, Jennifer Thanks for the lovely comment, my dear! Cheers! 🙂
Wow! I’ve got to get me a spiralizer!! This recipe looks delicious and healthy. Can’t wait to try 🙂
I definitely love my spiralizer, Dawn… and I use it probably more than I should admit. 🙂 Thanks so much for the comment! Cheers!
Yum! This dish looks so healthy, flavorful, and so simple! I love that ginger garlic combo! Thanks for posting, Cheyanne! 😀
Thank you so much, Kennedy! Cheers to a great weekend!
carroodles??! you’re blowing my mind! i love spiralizing everything but haven’t done a carrot yet. can. not. wait. to try this. and that sauce!! pinned!
Yay! So glad I could blow your mind! Carroodles are seriously delicious, I hope you do try them, Cathy! Cheers!
Seriously, this chicken carrot noodle dish is what I should be having for lunch at work instead of a my usual bottle of Special K drink, a few prunes, and a handful of nuts and pumpkin seeds (it’s my lazy attempt at being good and eating light). This fake-out-take-out has got it all…it’s light, nutritious, and delicious!! I love the spiralized carrots, and as for the honey garlic ginger dressing…it sounds finger-licking and bowl-licking good!!
Your lunch sounds like one of my snacks, Thao. 😉 Thank you so much for the sweet comment, my dear! Cheers!
This chicken looks and sounds incredibly delicious, and succulent! I love the carrot noodles, such a great idea!
Thank you so much, Marsha! Cheers!
I just spiralized a daikon radish and some carrots today!!! I love love love this bowl!!! and the honey ginger garlic chicken?!!! oh my gawd, sounds and looks sooooooo good!!! delicious!
Oh my gosh — I love those carrot noodles! And that chicken looks amazing! This is one gorgeous platter of food that I’d love to dig into!
Thank you so much for the sweet comment, Marcie! Cheers to a fabulous weekend! 🙂
woah carrot noodles, I need to make them stat!! Love honey & ginger together, this sounds amazing!
Carrot noodles are the Jam, Manali! Hope you do try the! Thanks so much for the comment! Cheers! 😉
Carrotnoodles! I love it! I need to get myself a spiralizer. I just don’t have the patience to peel anything by hand!! And that sauce??? I’ll just drink that up!
Haha! I have zero patience too, but i’ll peel crap JUST so I can spiralize it… I’m a bit obsessed. Thanks so much for the sweet comment, Ashley! Cheers to a hopeful snow day tomorrow! 🙂
These bowls are amazing, I love all the flavors and the fact its fake-out. I think carrots are perfect choice for the noodles since they still have a little crunch. Ginger makes everything taste so fresh and bright. Pinned. Take care.
The crunchy carrots are seriously delicious, Stacey… it’s my new addiction for sure! Thanks so much for the kind comment and Pin! Cheers! 🙂
I did not know about Blue Monday, Cheyanne – I’m kind of glad I didn’t know because maybe just knowing what I have put me in a bad mood – ha! I love bowls – so I’m going to try this with tofu – I bet it’s absolutely delicious – the dressing makes it!
Hahahaha! We think alike, Geraldine! I was kinda pissed I knew about Blue Monday around New Years! 😉 But my day was fine… thankfully! 🙂 Tofu would be such an amazing substitution!!! If you try it, let me know how it turns out! Thanks for the comment, my dear! Cheers!
Wow that looks so good! I love carrots. I really need to get a spiralizer.
You could use your vegetable peeler to do the carrots, April, but obviously they won’t be curly… they will be more julienne like. Regardless, it would work! Thanks for the comment! Cheers! 🙂
This is my kind of meal! I love the flavors of the sake, honey, and ginger! And I have been spiralizing anything I can get my hands on. Delish!
We are totally cut from the same cloth, Amanda, because I have been spiralizing ALL the things too! 🙂 Thanks for the comment, girlfriend! Cheers!
Girlfriend, I’m coming over! 2016 has been a little slow for me. I’m definitely feeling a little sluggish. So believe me when I say I definitely need a bowl right now!!!
You are welcome anytime, Olivia! But trust and believe I am going to make you cook me something delicious! 😉 Thanks so much for the comment, doll! Cheers!
I didn’t realize Monday was Blue Monday, but I totally believe it! This week has been rough. Also, Mercury is in retrograde if you believe in that sort of thing 🙂 This awesome noodle bowl could totally cheer me up in the depths of winter!!
I read about the planets and Mercury, guess we will see? lol. Thanks so much for the comment love, Sues! Cheers! 🙂
Dude, I’m all for smooth sailing and happiness in 2016! This honey ginger chicken totally makes me want to get the spiralizer attachment for my Kitchenaid so I can be hip and make me some carroodles! Have an awesome weekend and stay warm during the anticipated snow storm!
I knew you would feel my groove for 2016, Rachelle! I have the actual spiralizer machine thingy, but I have heard wonderful things about the Kitchenaid attachment… kinda wish I had that instead. But shhhh don’t tell whoever made the one I own. 😉 Thanks so much for the comment, peanut! Hopefully we get a snow day tomorrow! WOOT! Stay warm and Cheers! <3
I love spiraled veggies, although I’ve yet to make them myself! That needs to change soon because this bowl looks incredible!
Lol! Well if someone else is making you spiraled veggies, you need to send that person my way! 😉 Thanks so much for the comment love, Jen! Cheers!
Yup, smooth sailing for the rest of the year sister! Fingers crossed! 🙂 I don’t have a spiralizer!!! Yet. But I will have to get one because this bowl looks SO good. I like the dredging and quick flash. Fake-out take-out…woo hoo!!! Incredibly delicious and healthy too. You are awesome my friend, have a great week Cheyanne!!! xoxo
Yaahhhss to smooth sailing in 2016, Allie! I know we BOTH deserve a good year! I love my spiralizer, but you can use a vegetable peeler to “julienne” the carrots… obviously they won’t be as curly and fun, but it will do1 Thanks so much for the sweet comment, lovely! Cheers to a fabulous weekend! xoxo
My sister got me a spiralizer for Christmas and I have been enjoying me some veggie noodles and so cannot wait to try these carrot “noodles”, Cheyanne! You are indeed right – this combo of chili flaked carrots and this mouthwatering honey garlic chicken is indeed a match made in (fake-out take-out) heaven!
That was an awfully nice Christmas gift! I had to buy myself one! 😉 Now you definitely need to spiralize the carrots- SO good! Thanks so much for the sweet comment, Shashi! Cheers! <3
Thank you for making all these low carb recipes just for me (since you know I’m on this stinky diet!). I really appreciate it #bestie cause you know I gotta look good for my upcoming Vegas trip. I adore ginger soy sauce sauces so all over yours AND love that it has sake in it. A little sake for me, a little sake for the sauce, a little more sake for me… 🙂
Everything I make is always for you, Karrie. 🙂 You should be moving down here instead of across town so we can ban carbs together… because being on any diet is no fun if you are doing it alone. Anywhos, super jelly of your vegas trip! You better take lots of photos! And have enough fun for the both of us! Thanks for the comment love! And YES to the sake – a lot for you, a little for the sauce! 😉 xo
Carrot Noodles! What a creative spin. I love the idea of having it with honey ginger garlic chicken. So flavorful and tasty! Hope things are getting better
Thank you so much for stopping by and the kind comment, Linda! Cheers!
That dressing is everything! I would want to pour it on everything, or just bathe in it.
I am all about noodle bowls, and especially when the noodles are made out of veggies. I think I could get my husband to eat more veggies this way.
The sauce is totally delicious, Dannii!! I think bathing in it sounds like a stellar idea! 🙂 Veggie noodles do rock, and I know its how I get Boy to eat more “good” stuff!! Thanks for the comment, doll! Cheers!
I’d happily swan dive into this beauty of a bowl! Oh my! I have a weakness for anything slathered in honey and garlic and delicious spices! By the way – your photos are stunning! Warm and inviting!…they’re begging me to sit at your table and stay awhile! I love your food, Cheyanne. That’s all! Happy day, my friend! XOXO
Hahaha! Swan dive.. that’s funny, Annie! Thanks for the giggles! 🙂 I have a weakness for honey and garlic too… I swear I could put that on everything! Thank you so much for the sweet comment, my dear! You always make me smile! And my table always has a place for you!! Cheers, my dear! XOXO
I wish I could just dive right into this bowl of deliciousness! This looks SO good, Cheyanne! I love the honey and garlic combo. And carrot noodles? Brilliant! I’ve never even thought to make carrot noodles! I really wish I had this for breakfast today! 🙂 Pinned, of course!
Thank you so much for the comment and pin, Gayle! Carroodles are flippin delicious! And eating this for breakfast is totally encouraged. 😉 Cheers to a beautiful weekend… and staying warm!
Carrot noodles!!!!! My head is swimming with the possibilities, and I actually own a spiralizer!! Guess I know what recipe I will be trying out during the first real snowstorm of the season this weekend! Pinning and making and hurray!
You MUST spiralize some carrots, Kate!! I swear the spiralizer is the best invention since sliced bread! Thank you so much for the kind comment and Pin! Stay warm, my dear!! <3
So deliciously healthy Cheyanne! My husband Tom has been begging for some new healthy dishes lately (because he eats like a fifth grader when I’m not watching), so this one will be on my list for sure! I LOVE that sauce! Enjoy your weekend and stay warm!!
Lol, Mary Ann! Boy eats like a fifth grader even when I am looking, unless I prepare something for him! I hope if you make this for Tom he loves is as much as Boy did! Thanks for the comment love, and travel safely to FL, friend! Cheers!
I’m so with you on making carroodles a thing – they sound amazing! I’m a carrot addict, so those are going to go over so well in my house 🙂 Plus some crispy but baked chicken – totally how I roll girl – this is like a perfect dish for me! I’m also looking forward to guzzling that dressing. And definitely making that hummus (my other obsession). Sigh, it’s like you made this just for me 😉 Have a great weekend girl! XO
Carroodles are amazing, Kathryn! I KNOW you will love them, because we totally roll the same way. 😉 Thank you so much for the sweet comment, my dear! And I totally did make this just for you! xoxo