Whole30 Stir-Fried Noodles with Chicken and Vegetables
Transform your weeknight dinners with this vibrant and healthful Whole30 Stir-Fried Noodles with Chicken and Vegetables recipe! Packed with tender chicken strips, crisp broccoli florets, crunchy carrots, sweet red bell peppers, and fresh zucchini noodles, this dish is a colorful medley of flavors and textures. Spiralized zucchini replaces traditional noodles, making this stir-fry completely gluten-free and Whole30-compliant. A savory blend of coconut aminos, rice vinegar, and ground ginger creates a perfectly balanced stir-fry sauce that ties the dish together. Quick to prepare in just 35 minutes, this one-pan meal is loaded with wholesome ingredients and ideal for busy schedules. Garnish with green onions and an optional drizzle of sesame oil for an irresistible finishing touch. Perfect for those following a Whole30 diet or simply looking for a fresh, nutritious dinner option, this recipe will become a family favorite in no time!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 medium zucchini
- 2 large carrot
- 1 large red bell pepper
- 2 cups broccoli florets
- 3 stalks green onion
- 3 cloves garlic
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar (Whole30-approved)
- 1 teaspoon sesame oil (optional, for garnish)
- 2 tablespoons avocado oil
- 0.5 teaspoon ground ginger
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the chicken breast into thin strips. Season with sea salt and black pepper and set aside.
Using a spiralizer, create zucchini noodles from the zucchini. Set the noodles on a paper towel to absorb excess moisture.
Peel and julienne the carrots, slice the red bell pepper into thin strips, and cut the broccoli florets into bite-sized pieces. Thinly slice the green onions and mince the garlic.
In a small bowl, whisk together the coconut aminos, rice vinegar, and ground ginger to create the stir-fry sauce.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and sauté for 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the garlic and cook for 30 seconds until fragrant.
Add the carrots, red bell pepper, and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken to the skillet, then add the zucchini noodles. Pour the stir-fry sauce over the top, tossing everything together to coat evenly. Cook for 2-3 minutes, just until the zucchini noodles are warmed through.
Remove the skillet from heat and garnish with sliced green onions. If desired, drizzle a small amount of sesame oil on top for added flavor.
Serve immediately and enjoy your Whole30-compliant stir-fried noodles!
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9458 mg | 411% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 66.2 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3390 mg | 72% | |
*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.
