Low-carb stir fry featuring tender chicken, zucchini noodles, and vibrant vegetables tossed in an Asian-inspired sauce.
# Ingredient List:
→ Protein
01 - 1.1 lbs boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 3 medium zucchini, spiralized into noodles
03 - 1 large red bell pepper, thinly sliced
04 - 2 medium carrots, julienned
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 green onions, sliced for garnish
→ Sauce
09 - 3 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon cornstarch, optional for thickening
14 - 1/2 teaspoon chili flakes, optional for heat
→ Oil & Seasonings
15 - 1 tablespoon olive oil or neutral cooking oil
16 - Salt and freshly ground black pepper to taste
# How to Make:
01 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch if using, and chili flakes. Set aside.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken, season lightly with salt and pepper, and stir-fry for 4 to 5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
03 - In the same skillet, add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrots and bell pepper. Stir-fry for 2 to 3 minutes until just tender.
05 - Add zucchini noodles and stir-fry for 1 to 2 minutes, just until they begin to soften while maintaining texture.
06 - Return the cooked chicken to the skillet. Pour in the sauce and toss everything together for 1 to 2 minutes, allowing the sauce to coat and slightly thicken.
07 - Taste and adjust seasoning if needed. Remove from heat and serve immediately, garnished with sliced green onions.
