Low Carb Chicken Chow Fun

Elevate your weeknight dinners with this Low Carb Chicken Chow Fun, a lighter and healthier twist on the classic Chinese takeout favorite. This flavorful dish swaps traditional rice noodles for spiralized zucchini, creating a low-carb, gluten-free base that pairs perfectly with tender, marinated chicken strips and crisp, stir-fried vegetables like red bell peppers and mung bean sprouts. A savory sauce made with soy sauce, coconut aminos, oyster sauce, and aromatic garlic and ginger ties everything together for an irresistible umami-packed experience. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep. Serve it piping hot, garnished with sliced green onions for a fresh and zesty finish!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon vinegar
• 2 tablespoons coconut aminos
• 2 large zucchini, spiralized
• 1 red bell pepper, sliced
• 3 green onions, sliced
• 1 cup mung bean sprouts
• 2 tablespoons avocado oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by slicing the chicken breasts into thin strips. In a bowl, combine chicken strips with 1 tablespoon soy sauce, 1 tablespoon coconut aminos, and sesame oil. Marinate for at least 15 minutes.

Step 2

While the chicken marinates, prepare the vegetables. Spiralize the zucchinis into noodles and slice the red bell pepper and green onions.

Step 3

In a small bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of coconut aminos, oyster sauce, vinegar, minced garlic, and ginger to create a sauce.

Step 4

Heat 1 tablespoon of avocado oil in a large pan or wok over medium-high heat. Once hot, add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of avocado oil. Add the spiralized zucchini noodles and red bell pepper. Stir fry for 2-3 minutes until they are just tender.

Step 6

Return the chicken to the pan, along with the bean sprouts and green onions. Pour in the prepared sauce and stir everything together. Cook for another 2 minutes or until everything is heated through.

Step 7

Season the dish with salt and black pepper to taste.

Step 8

Serve hot, garnish with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1417.7g)

Amount per serving	% Daily Value*
Calories	1506.5

Total Fat 73.7g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 11.8g
Cholesterol 385.6mg	0%
Sodium 4290.1mg	0%
Total Carbohydrate 50.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 30.5g
Protein 159.9g	0%

Vitamin D 4.5IU	0%
Calcium 226.3mg	0%
Iron 9.9mg	0%
Potassium 2930.0mg	0%

*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.

Source of Calories

Fat: 44.1%

Protein: 42.5%

Carbs: 13.5%