Paleo Stir-Fried Noodles with Chicken and Vegetables

Transform your weeknight dinners with this vibrant and healthy recipe for Paleo Stir-Fried Noodles with Chicken and Vegetables! This quick and nutritious dish swaps traditional noodles for tender zucchini spirals, making it grain-free, gluten-free, and perfect for clean eating. Juicy, perfectly seared chicken breast pairs beautifully with crisp-tender vegetables like broccoli, red bell peppers, and carrots, all tossed in a savory-sweet sauce made with coconut aminos—a paleo-friendly alternative to soy sauce. Fragrant sesame oil, garlic, and ginger infuse the meal with bold, aromatic flavors, while a sprinkle of optional red chili flakes adds just the right amount of heat. Ready in just 30 minutes, this low-carb, protein-packed stir-fry is a delicious way to stay on track with your paleo lifestyle. Serve it hot and savor every fresh, flavorful bite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini (for noodles)
• 1 pound chicken breast, sliced thinly
• 0.25 cup coconut aminos (paleo soy sauce substitute)
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 large red bell pepper, thinly sliced
• 1 large carrot, julienned
• 2 cups broccoli florets
• 2 stalks green onion, chopped
• 2 tablespoons avocado oil or olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red chili flakes (optional)

Directions

Step 1

Use a spiralizer to create zucchini noodles. Place the noodles on a clean kitchen towel or paper towels to absorb excess moisture. Set aside.

Step 2

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook for 4-5 minutes or until fully cooked and lightly browned. Remove chicken from the skillet and set aside.

Step 3

In the same skillet, add 2 tablespoons of avocado oil or olive oil. Toss in the garlic and ginger, stirring for about 30 seconds or until fragrant.

Step 4

Add the broccoli florets, red bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp.

Step 5

Push the vegetables to one side of the skillet and return the cooked chicken to the pan. Pour the coconut aminos over the chicken and vegetables. Stir everything together until evenly coated.

Step 6

Add the zucchini noodles to the skillet and toss gently to combine. Cook for 2-3 minutes, just until the noodles are warmed through and slightly softened. Do not overcook to prevent the noodles from becoming mushy.

Step 7

Turn off the heat and sprinkle the dish with chopped green onions and optional red chili flakes for a kick of heat.

Step 8

Serve immediately and enjoy your Paleo Stir-Fried Noodles!

Nutrition Facts

Serving size	(1852.7g)

Amount per serving	% Daily Value*
Calories	1524.0

Total Fat 72.9g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 362.9mg	0%
Sodium 2661.5mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 42.8g
Protein 158.5g	0%

Vitamin D 5.3IU	0%
Calcium 349.9mg	0%
Iron 11.4mg	0%
Potassium 4017.0mg	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: 41.9%

Protein: 40.5%

Carbs: 17.7%