Low Carb Chicken Yakisoba
Transform your weeknight dinners with this irresistible Low Carb Chicken Yakisoba—a vibrant and guilt-free twist on the classic Japanese stir-fry noodle dish! Packed with tender, perfectly seasoned chicken breast, crisp zucchini noodles, and colorful fresh vegetables like red bell peppers, carrots, and cabbage, this recipe replaces traditional yakisoba noodles with a healthy low-carb alternative. Infused with the bold flavors of garlic, ginger, and soy sauce, and finished with a drizzle of sesame oil, this dish is a savory and satisfying delight that’s ready in just 35 minutes. Garnished with sesame seeds and fragrant green onions, it’s perfect for anyone seeking a low-carb, high-flavor meal that doesn’t skimp on taste. Quick, easy, and nutrient-rich, this Chicken Yakisoba is destined to become a new favorite in your healthy eating repertoire!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Red bell pepper
- 1 large Zucchini
- 2 cups Cabbage
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
- 1 medium Carrot
Instructions
Thinly slice the chicken breast into bite-sized pieces. Season with salt and black pepper.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until fully cooked. Transfer the chicken to a plate and set aside.
While the chicken is cooking, mince the garlic and grate the ginger. Slice the bell pepper into thin strips. Use a spiralizer or julienne peeler to create noodles from the zucchini and carrot. Chop the cabbage into thin strips. Slice the green onions diagonally for garnish.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper and stir-fry for 2 minutes until slightly softened.
Add the cabbage and spiralized carrot and zucchini to the skillet. Stir-fry everything together for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet. Add the soy sauce and sesame oil, and toss everything together to combine the flavors. Cook for another 2 minutes until everything is heated through.
Transfer to serving plates and sprinkle with sesame seeds and sliced green onions. Serve hot.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6856 mg | 298% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 30.6 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2869 mg | 61% | |
*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.
