Low Carb Stir Fry Chicken Noodles
Transform your weeknight meals with this flavor-packed Low Carb Stir Fry Chicken Noodles recipe! Made with tender chicken strips, crisp vegetables, and zucchini noodles as a low-carb alternative to traditional pasta, this dish is both healthy and satisfying. A savory sauce of coconut aminos, sesame oil, and fresh ginger ties the vibrant ingredients together for a deliciously balanced meal. Ready in just 30 minutes, this easy stir fry is perfect for busy nights, offering a gluten-free and paleo-friendly option for those seeking wholesome, nutrient-rich meals. Serve it hot, garnished with green onions and sesame seeds, for a restaurant-quality dish that fits effortlessly into your healthy lifestyle. Ideal for meal prep or quick lunches, this recipe proves that low-carb eating can be deliciously indulgent!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 medium Zucchini (spiralized into noodles or store-bought zucchini noodles)
- 1 large Red bell pepper
- 1 medium Carrot (julienned or spiralized)
- 200 grams Broccoli florets
- 3 tablespoons Coconut aminos (or low-sodium soy sauce for non-paleo diets)
- 2 tablespoons Sesame oil
- 1 tablespoon Avocado oil (or any neutral cooking oil)
- 3 cloves Fresh garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 stalks Green onions (thinly sliced)
- 1 tablespoon Sesame seeds (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the ingredients by spiralizing the zucchini and carrot (if not pre-spiralized), slicing the bell pepper into thin strips, and cutting the broccoli into bite-sized florets.
Slice the chicken breast into thin strips, season lightly with salt and black pepper, and set aside.
In a small bowl, mix together the coconut aminos, sesame oil, and grated ginger. Set this sauce mixture aside.
Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more avocado oil if needed, and toss in the broccoli florets, bell pepper strips, and julienned carrot. Stir-fry for 5-6 minutes, or until the vegetables are just tender but still crisp.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Reduce the heat to medium, then add the cooked chicken back into the skillet along with the zucchini noodles. Stir everything together gently.
Pour the prepared sauce mixture over the stir fry and toss well to coat all the ingredients evenly. Cook for 2-3 minutes, just until the zucchini noodles are heated through but not soggy.
Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 23.2 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2771 mg | 59% | |
*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.
