Toss that takeout menu — there’s a better way to enjoy noodle bowls. By swapping in spiralized zucchini (aka zoodles) for pan-fried noodles, you’ll have a lower-carb dinner that mimics the texture of regular noodle entrées. Plus, this healthy mix of chicken and sautéed vegetables coated in a sticky Asian sauce has the same sweet and savory flavor of your favorite Asian stir-fry recipe. Sprinkle peanuts, green onion and cilantro on top and you’ve got a feast for your eyes and stomach!
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Chicken and Zoodles Asian Stir-Fry Recipe
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Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the stir-fry:
1 large zucchini, spiralized
1 package (16 oz) mushrooms
1 cup chicken, shredded
2 cups broccoli florets
1 bell pepper, thinly sliced
2 tablespoons olive oil
For the sauce:
4 garlic cloves, minced
1 tablespoon sriracha
2 tablespoons rice vinegar
2 tablespoons honey
6 tablespoons low-sodium soy sauce (or tamari sauce)
1 tablespoon lemon juice
6 tablespoons olive oil
For the garnish:
Chopped cilantro
Chopped peanuts
Sliced green onions
Preparation
- In a large sauté pan, heat a tablespoon of olive oil and add the zucchini noodles. Cook until they soften slightly, then remove from heat and set aside in a bowl.
- Add another tablespoon of olive oil to your pan and add in mushrooms, bell pepper and broccoli. Cook until tender.
- In another small saucepan, add garlic, sriracha, rice vinegar, honey, tamari sauce, lemon juice, and olive oil. Cook over low heat, stirring frequently until sauce begins to simmer. Remove from heat.
- Once the sliced mushrooms and chopped broccoli are tender, add in the shredded chicken and zucchini noodles. Mix together.
- Pour the sauce on and mix until it coats everything.
- Sprinkle chopped cilantro, peanuts and sliced green onions on the stir-fry before serving.
Pro Tip
For stickier noodles, you can dust the cooked zucchini noodles in tapioca starch.
For more recipes form Alexa, visit Simple Roots Wellness.