Low Carb Chicken Chow Fun
Experience the bold flavors of Asian cuisine in a healthy twist with this Low Carb Chicken Chow Fun! This quick and easy recipe swaps traditional rice noodles for spiralized zucchini, creating a lighter, gluten-free alternative that’s perfect for any meal. Tender chicken stir-fried with vibrant red bell peppers, crunchy mung bean sprouts, and aromatic garlic and ginger, all coated in a savory sauce made with soy, oyster, and coconut aminos, delivers restaurant-quality taste straight to your table. Ready in under 40 minutes, this dish is loaded with protein, packed with flavor, and low in carbs, making it ideal for keto and paleo lifestyles. Serve it hot and garnish with fresh green onions for a bright finish—your weeknight meals just got an irresistible upgrade!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vinegar
- 2 tablespoons coconut aminos
- 2 large zucchini, spiralized
- 1 red bell pepper, sliced
- 3 green onions, sliced
- 1 cup mung bean sprouts
- 2 tablespoons avocado oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the chicken breasts into thin strips. In a bowl, combine chicken strips with 1 tablespoon soy sauce, 1 tablespoon coconut aminos, and sesame oil. Marinate for at least 15 minutes.
While the chicken marinates, prepare the vegetables. Spiralize the zucchinis into noodles and slice the red bell pepper and green onions.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of coconut aminos, oyster sauce, vinegar, minced garlic, and ginger to create a sauce.
Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Once hot, add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of avocado oil. Add the spiralized zucchini noodles and red bell pepper. Stir fry for 2-3 minutes until they are just tender.
Return the chicken to the pan, along with the bean sprouts and green onions. Pour in the prepared sauce and stir everything together. Cook for another 2 minutes or until everything is heated through.
Season the dish with salt and black pepper to taste.
Serve hot, garnish with additional sliced green onions if desired.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.5 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
