Chicken and Broccoli Zoodles Asian Stir-Fry Recipe

Healthy Chicken and Zoodles Asian Stir-Fry Recipe

Photo by Alexa Schirm

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

Photos by Alexa Schirm

Chicken and Zoodles Asian Stir-Fry Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 20 minutes 


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


  1. 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.
  2. Add another tablespoon of olive oil to your pan and add in mushrooms, bell pepper and broccoli. Cook until tender.
  3. 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.
  4. Once the sliced mushrooms and chopped broccoli are tender, add in the shredded chicken and zucchini noodles. Mix together.
  5. Pour the sauce on and mix until it coats everything.
  6. 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