Low Carb Stir-Fried Noodles with Vegetables and Chicken
Transform your dinner routine with this vibrant and nutritious Low Carb Stir-Fried Noodles with Vegetables and Chicken recipe! Featuring tender chicken strips, crisp-tender broccoli, colorful bell peppers, and crunchy carrots, this dish gets a low-carb twist with fresh zucchini noodles (zoodles) that soak up a savory blend of soy sauce, sesame oil, garlic, and ginger. Perfect for anyone following a gluten-free or keto-friendly lifestyle, this one-pan meal is ready in just 40 minutes and packed with flavor, texture, and wholesome ingredients. Garnished with green onions and sesame seeds, it’s a quick, healthy, and satisfying option for busy weeknights that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 3 medium Zucchini (for zoodles)
- 1 large Bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 2 cloves Garlic, minced
- 3 tbsp Soy sauce (low sodium or use coconut aminos for gluten-free)
- 1 tbsp Sesame oil
- 2 tbsp Olive oil (for stir-frying)
- 1 tsp Ginger, freshly grated
- 0.5 tsp Red chili flakes (optional, for heat)
- 2 stalks Green onions, chopped
- 1 tbsp Sesame seeds (optional, for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchinis and set them aside on a clean kitchen towel to absorb excess moisture.
Cut the chicken breast into thin strips and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining olive oil to the skillet. Toss in the broccoli florets, bell peppers, carrots, and a pinch of salt. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.
Add the garlic and ginger to the skillet and stir-fry for an additional 30 seconds until fragrant.
Lower the heat to medium and push the vegetables to one side of the skillet. Add the sesame oil and return the cooked chicken to the skillet.
In a small bowl, mix the soy sauce (or coconut aminos) and red chili flakes if desired. Pour the sauce into the skillet and toss everything together.
Gently add the zucchini noodles to the skillet and toss to combine. Cook for 2-3 minutes, stirring regularly, until the zoodles are just tender but not mushy.
Remove from heat and garnish the stir-fry with chopped green onions and sesame seeds, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.6 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3491 mg | 74% | |
*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.
