I have a Chicken Stir Fry on my website already, but it’s made with the miracle noodles. I don’t have access to those anymore, and I feel like the zoodles are better for us than any processed noodle. I am also running the 30 Day Low Carb Challenge, and this is a perfect food for this challenge. If you haven’t checked out my challenge yet, please click above on the tab that says Getting Started!
3 boneless skinless chicken breasts, cubed
3 zucchini, spiralized
1 carrot, spiralized
1 head of broccoli cut into florets
1/2 orange pepper, julienne cut
1/4 cup plus 2 Tbsp reduced sodium soy sauce
1 Tbsp low sugar Teriyaki Sauce
2 tsp sesame oil
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
Heat a large pan on medium heat, and add the sesame oil.
Add the orange pepper to the pan and saute for about 3 minutes, then add the carrot and continue to saute for another 3-4 minutes.
Next add the zucchini noodles, broccoli and 2 Tbsp soy sauce to the pan. Continue to saute for about 10 more minutes until the vegetables are slightly tender or to your liking.
While the veggies are cooking, heat another large pan on medium heat and add 1 Tbsp coconut oil (or your preferred cooking oil).
Season your chicken with the pepper, garlic powder, onion and red pepper flakes.
Once the oil is hot, add your chicken and cook on both sides for about 4-5 minutes.
Remove the chicken onto a paper towel lined plate and clean out your pan from any little pieces of meat and water from the chicken.
Add the 1/4 cup soy and teriyaki sauce to the pan, and add the chicken back in to coat.
Plate your chicken on top of the veggie noodles, pepper and broccoli.
Recipe makes 4 servings.
Each serving has 6 net carbs