4.92 from 12 votes
Overhead, landscape shot of Honey Ginger Garlic Chicken Carrot Noodle Bowls garnished with sliced scallions in a black bowl with black chopsticks resting on the bowl.
Honey Ginger Garlic Chicken Carrot Noodle Bowls
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Sticky, sweet and savory crispy baked chicken over crunchy spiralized strands of carrot noodles are a match made in healthy, fake-out take-out heaven.  

Course: entree, Main Course
Cuisine: Asian
Keyword: bowls, carrot noodles, Healthy, honey ginger garlic chicken, skinny
Servings: 4
Calories: 533 kcal
  • 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
  1. Prepare a 8x11’’ baking pan with cooking spray and preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15-20 minutes, or until cooked through.
  5. 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.
  6. 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.
  7. 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)
  8. Serve chicken over carrot noodles. Garnish with scallions, sesame seeds and additional red pepper flakes.
Recipe Notes

*If you don’t have a spiralizer, you can use a vegetable peeler to shred the carrots.
*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.

Nutrition Facts
Honey Ginger Garlic Chicken Carrot Noodle Bowls
Amount Per Serving
Calories 533 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 72mg24%
Sodium 1364mg59%
Potassium 856mg24%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 39g43%
Protein 27g54%
Vitamin A 15195IU304%
Vitamin C 11.4mg14%
Calcium 62mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.