Paleo Chicken Yakisoba

Experience a wholesome twist on a classic favorite with this Paleo Chicken Yakisoba, a vibrant and nutrient-packed stir-fry that’s both gluten-free and soy-free! Tender slices of seasoned chicken thighs mingle with crisp bell peppers, carrots, and onions, while zucchini noodles take center stage as a light, low-carb alternative to traditional yakisoba noodles. Infused with aromatic garlic and ginger and dressed in a savory-sweet sauce of coconut aminos, fish sauce, and sesame oil, this dish delivers bold flavors without compromising on paleo principles. Quick to prepare in just 40 minutes, it’s a perfect one-pan meal for busy weeknights or a healthy takeout-inspired dinner. A sprinkle of fresh green onions adds the perfect finishing touch to this satisfying and guilt-free meal!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken thighs
• 4 medium zucchini
• 2 tablespoons avocado oil
• 1 medium onion
• 1 large bell pepper
• 1 large carrot
• 3 units garlic cloves
• 1 inch piece ginger
• 0.25 cup coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 2 stalks green onions
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Begin by slicing the boneless skinless chicken thighs into thin strips and season them with salt and ground black pepper.

Step 2

Use a spiralizer to create noodles from the medium zucchinis. Set them aside.

Step 3

Slice the onion thinly, and cut the large bell pepper into thin strips. Peel and julienne the large carrot. Mince the garlic cloves and ginger piece.

Step 4

Heat a tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of avocado oil and reduce heat to medium. Add the onion, bell pepper, and carrot. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 6

Add the minced garlic and ginger to the skillet, stirring continuously for about 1 minute until fragrant.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour in the coconut aminos, rice vinegar, fish sauce, and sesame oil. Stir to coat the chicken and vegetables evenly.

Step 8

Toss the zucchini noodles into the skillet, mixing everything well. Cook for 2-3 minutes until the zucchini noodles are just tender but not mushy.

Step 9

Slice the green onions thinly and sprinkle them over the stir fry. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the Paleo Chicken Yakisoba hot and enjoy!

Nutrition Facts

Serving size	(1828.8g)

Amount per serving	% Daily Value*
Calories	1394.9

Total Fat 72.5g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 6.5g
Cholesterol 384.7mg	0%
Sodium 12581.3mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 81.9g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 287.0mg	0%
Iron 8.1mg	0%
Potassium 3537.5mg	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: 45.9%

Protein: 23.4%

Carbs: 30.7%