Paleo Chicken Yakisoba
Savor the bold flavors of this Paleo Chicken Yakisoba, a healthy twist on the beloved Japanese stir-fried noodle dish! This recipe swaps traditional yakisoba noodles for zucchini noodles, making it grain-free, gluten-free, and perfect for a paleo lifestyle. Tender chicken thighs are seasoned to perfection and stir-fried alongside a vibrant medley of crisp vegetables like bell peppers, carrots, and onions. A savory sauce made from coconut aminos, fish sauce, and sesame oil ties everything together with a rich umami punch. Ready in just 40 minutes, this easy, wholesome meal is perfect for busy weeknights yet delicious enough for special occasions. Garnished with green onions and bursting with fresh ginger and garlic, this paleo-friendly yakisoba is a flavorful, nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 4 medium zucchini
- 2 tablespoons avocado oil
- 1 medium onion
- 1 large bell pepper
- 1 large carrot
- 3 units garlic cloves
- 1 inch piece ginger
- 0.25 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Begin by slicing the boneless skinless chicken thighs into thin strips and season them with salt and ground black pepper.
Use a spiralizer to create noodles from the medium zucchinis. Set them aside.
Slice the onion thinly, and cut the large bell pepper into thin strips. Peel and julienne the large carrot. Mince the garlic cloves and ginger piece.
Heat a tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of avocado oil and reduce heat to medium. Add the onion, bell pepper, and carrot. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Add the minced garlic and ginger to the skillet, stirring continuously for about 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour in the coconut aminos, rice vinegar, fish sauce, and sesame oil. Stir to coat the chicken and vegetables evenly.
Toss the zucchini noodles into the skillet, mixing everything well. Cook for 2-3 minutes until the zucchini noodles are just tender but not mushy.
Slice the green onions thinly and sprinkle them over the stir fry. Adjust seasoning with additional salt and pepper if needed.
Serve the Paleo Chicken Yakisoba hot and enjoy!
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 12581 mg | 547% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 81.9 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3538 mg | 75% | |
*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.
