Paleo Chicken Chow Fun
Upgrade your weeknight dinner routine with this Paleo Chicken Chow Fun—an irresistible twist on the classic Cantonese noodle dish, reinvented to align with clean eating principles. This gluten-free and grain-free recipe swaps traditional rice noodles for fresh zucchini noodles, spiralized to perfection, and drenched in a savory blend of coconut aminos, sesame oil, garlic, and ginger. Tender strips of chicken breast, colorful slices of red bell pepper and onion, and a touch of avocado oil combine for a stir-fry bursting with vibrant flavors and textures. Ready in just 35 minutes, this wholesome dish is perfect for busy nights without compromising on taste. Garnished with fresh green onions, this paleo-friendly chow fun is a healthy, satisfying meal your whole family will enjoy! Search phrases like "Paleo noodle recipe," "zucchini noodles stir-fry," or "healthy chow fun" to easily find this recipe in your archive.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 4 medium Zucchini
- 0.25 cup Coconut aminos
- 2 tablespoons Avocado oil
- 1 tablespoon Sesame oil
- 1 tablespoon Ginger, minced
- 3 cloves Garlic, minced
- 1 Red bell pepper, sliced
- 1 small Yellow onion, sliced
- 2 Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the 4 medium zucchinis and set them aside on a paper towel to absorb excess moisture.
Cut the chicken breasts into thin strips and set aside.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken strips, season with salt and black pepper, and cook for about 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil and sesame oil. Add the minced ginger and garlic, and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and yellow onion to the skillet and stir-fry for about 3-4 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet along with the coconut aminos. Stir everything together until evenly coated and heated through, about 2 minutes.
Add the zucchini noodles and toss gently to combine all the ingredients. Cook for an additional 2-3 minutes until the zucchini noodles are just tender but not mushy.
Remove from heat, garnish with chopped green onions, and serve immediately.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 933 mg | 20% | |
*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.
