Low Carb Chicken Yakisoba

Savor the irresistible flavors of this Low Carb Chicken Yakisoba, a lighter twist on the classic Japanese stir-fry that’s perfect for health-conscious eaters. Tender chicken breast is stir-fried to golden perfection, then tossed with a vibrant mix of zucchini and carrot noodles, crisp cabbage, and sweet red bell pepper. Infused with the rich aroma of garlic, fresh ginger, and a savory soy sauce-sesame oil blend, this one-pan meal strikes the perfect balance of bold flavors and wholesome ingredients. Ready in just 35 minutes, this gluten-free and low-carb recipe is ideal for weeknight dinners or meal prep, all while delivering the same comforting satisfaction of traditional yakisoba—but without the carb-heavy noodles. Finished with a garnish of toasted sesame seeds and fresh green onions, this dish is as visually stunning as it is delicious!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 medium Red bell pepper
• 1 large Zucchini
• 2 cups Cabbage
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 2 stalks Green onions
• 1 medium Carrot

Directions

Step 1

Thinly slice the chicken breast into bite-sized pieces. Season with salt and black pepper.

Step 2

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until fully cooked. Transfer the chicken to a plate and set aside.

Step 3

While the chicken is cooking, mince the garlic and grate the ginger. Slice the bell pepper into thin strips. Use a spiralizer or julienne peeler to create noodles from the zucchini and carrot. Chop the cabbage into thin strips. Slice the green onions diagonally for garnish.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Step 5

Add the red bell pepper and stir-fry for 2 minutes until slightly softened.

Step 6

Add the cabbage and spiralized carrot and zucchini to the skillet. Stir-fry everything together for 3-4 minutes until the vegetables are tender-crisp.

Step 7

Return the chicken to the skillet. Add the soy sauce and sesame oil, and toss everything together to combine the flavors. Cook for another 2 minutes until everything is heated through.

Step 8

Transfer to serving plates and sprinkle with sesame seeds and sliced green onions. Serve hot.

Nutrition Facts

Serving size	(1207.3g)

Amount per serving	% Daily Value*
Calories	1322.7

Total Fat 64.8g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 13.1g
Cholesterol 390.1mg	0%
Sodium 6856.3mg	0%
Total Carbohydrate 50.0g	0%
Dietary Fiber 13.3g	0%
Total Sugars 30.6g
Protein 140.6g	0%

Vitamin D 0IU	0%
Calcium 249.2mg	0%
Iron 6.5mg	0%
Potassium 2869.3mg	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: 43.3%

Protein: 41.8%

Carbs: 14.9%