Paleo Stir-Fried Noodles with Chicken and Vegetables
Packed with vibrant vegetables, tender chicken, and a flavorful soy-free sauce, these Paleo Stir-Fried Noodles with Chicken and Vegetables are a healthy, gluten-free twist on a takeout favorite. Instead of traditional noodles, this recipe features fresh zucchini noodles for a low-carb base that perfectly soaks up the savory blend of coconut aminos, sesame oil, garlic, and ginger. Crisp-tender broccoli, sweet bell peppers, and crunchy carrots add color and texture, while optional chili flakes bring a hint of heat. Ready in just 30 minutes, this quick and easy one-pan meal is ideal for busy weeknights and ensures a wholesome, paleo-friendly dinner the whole family will love. Perfect for those following a paleo or low-carb lifestyle!
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Recipe Information
Ingredients
- 4 medium-sized zucchini (for noodles)
- 1 pound chicken breast, sliced thinly
- 0.25 cup coconut aminos (paleo soy sauce substitute)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 cups broccoli florets
- 2 stalks green onion, chopped
- 2 tablespoons avocado oil or olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Use a spiralizer to create zucchini noodles. Place the noodles on a clean kitchen towel or paper towels to absorb excess moisture. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook for 4-5 minutes or until fully cooked and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of avocado oil or olive oil. Toss in the garlic and ginger, stirring for about 30 seconds or until fragrant.
Add the broccoli florets, red bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and return the cooked chicken to the pan. Pour the coconut aminos over the chicken and vegetables. Stir everything together until evenly coated.
Add the zucchini noodles to the skillet and toss gently to combine. Cook for 2-3 minutes, just until the noodles are warmed through and slightly softened. Do not overcook to prevent the noodles from becoming mushy.
Turn off the heat and sprinkle the dish with chopped green onions and optional red chili flakes for a kick of heat.
Serve immediately and enjoy your Paleo Stir-Fried Noodles!
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 42.8 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4017 mg | 85% | |
*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.
