A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!
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Low Carb Zucchini Noodle Stir Fry

A delicious, healthy and low carb dinner that is ready in under 20 minutes? Count me in! This Low Carb Zucchini Noodle Stir Fry will be your new best friend!
Course Main Course
Cuisine Asian, Canadian, Low Carb
Keyword low carb chow mein, zucchini noodles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 231kcal
Author Aleta

Ingredients

  • 2 large zucchinis
  • 1 medium carrot
  • 1 boneless skinless chicken breast
  • salt & pepper
  • 1 tbsp sesame oil
  • 1 small onion
  • 2 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tsp sesame seeds
  • 2 cups broccoli
  • 3 heads baby bok choy
  • 1 cup bean sprouts
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 3 tbsp sukrin gold
  • 2 tbsp water

Instructions

Equipment Needed

Instructions

  • Peel the carrot and/or the zucchinis and then using a spiralizer, turn them into noodles and side aside.
  • Heat a deep dish pan or wok on medium high heat, slice the chicken breast in half horizontally and season with salt and pepper. When the pan is nice and hot, sear the chicken breast for a couple of minutes on each side, until the internal temperature reaches 165°. Set the chicken aside and reduce the heat to medium.
  • Press or mince the garlic, mince or grate the fresh ginger, slice the onion and add all three to the hot pan with sesame oil and sesame seeds. Cook until the onion is translucent and in the meantime dice up the broccoli and trim the baby bok choy. I like to just chop off the base to release all of the leaves. If the larger leaves are too big, slice them in half lengthwise.
  • In a small bowl whisk together the soy sauce, apple cider vinegar, sukrin gold sweetener and water. Slice up the chicken breast.
  • Once the onion is ready add the broccoli, bok choy, chicken, bean sprouts and the sauce to the pan. Give a stir and allow to cook for a couple of minutes before adding the zucchini and carrot noodles. Mix the zoodles in the sauce (I find tongs work the best for this) and cook for about 5 minutes with a lid on the pan, stirring every minute so that the zoodles are able to soak up as much of that yummy sauce as possible, until the zucchini noodles are perfectly cooked.
  • Keep a close eye on the zoodles, you don't want them over cooked because they will turn soggy. Serve hot and enjoy!

Nutrition

Calories: 231kcal