Low Carb Stir Fry Chicken Noodles
Enjoy a guilt-free and flavor-packed meal with this Low Carb Stir Fry Chicken Noodles recipe! Perfect for anyone following a keto, paleo, or low-carb lifestyle, this dish swaps traditional noodles for fresh, spiralized zucchini, creating a light yet satisfying base. Tender strips of seasoned chicken breast are stir-fried alongside vibrant vegetables like red bell pepper, julienned carrot, and crunchy broccoli florets, all brought together with a savory-sweet sauce made from coconut aminos, sesame oil, and freshly grated ginger. The preparation is quick and simple, taking only 30 minutes from start to finish, making it an ideal weeknight dinner. Garnished with green onions and sesame seeds, this vibrant stir fry is both nutritious and bursting with fresh Asian-inspired flavors. Perfect for meal prep or an elegant healthy dinner, this low-carb noodle recipe proves you don’t need carbs to satisfy your cravings!
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Ingredients
- 500 grams Chicken breast
- 3 medium Zucchini (spiralized into noodles or store-bought zucchini noodles)
- 1 large Red bell pepper
- 1 medium Carrot (julienned or spiralized)
- 200 grams Broccoli florets
- 3 tablespoons Coconut aminos (or low-sodium soy sauce for non-paleo diets)
- 2 tablespoons Sesame oil
- 1 tablespoon Avocado oil (or any neutral cooking oil)
- 3 cloves Fresh garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 stalks Green onions (thinly sliced)
- 1 tablespoon Sesame seeds (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Prepare all the ingredients by spiralizing the zucchini and carrot (if not pre-spiralized), slicing the bell pepper into thin strips, and cutting the broccoli into bite-sized florets.
Step 2
Slice the chicken breast into thin strips, season lightly with salt and black pepper, and set aside.
Step 3
In a small bowl, mix together the coconut aminos, sesame oil, and grated ginger. Set this sauce mixture aside.
Step 4
Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add a little more avocado oil if needed, and toss in the broccoli florets, bell pepper strips, and julienned carrot. Stir-fry for 5-6 minutes, or until the vegetables are just tender but still crisp.
Step 6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Step 7
Reduce the heat to medium, then add the cooked chicken back into the skillet along with the zucchini noodles. Stir everything together gently.
Step 8
Pour the prepared sauce mixture over the stir fry and toss well to coat all the ingredients evenly. Cook for 2-3 minutes, just until the zucchini noodles are heated through but not soggy.
Step 9
Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.
Nutrition Facts
| Serving size | (1152.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1355.0 |
| Total Fat 65.6g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 14.1g | |
| Cholesterol 430mg | 0% |
| Sodium 3755.4mg | 0% |
| Total Carbohydrate 45.0g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 23.2g | |
| Protein 153.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 340.5mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2770.6mg | 0% |
Source of Calories