Zucchini Noodle Stir Fry with Chicken and Peppers


2 tbsp hoisin sauce (gluten-free if necessary)
¼ cup tamari
3 tbsp garlic, chopped
1 tbsp ground ginger
4 chicken thighs, trimmed of fat and cut into cubes
1 pepper, sliced
1 cup sugar snap peas
3 scallions, chopped
2 zucchini, spiralized
sesame oil for pan
toasted sesame seeds for garnish


Whisk first four stir-fry sauce ingredients together in a small bowl and set aside.
Heat a skillet over medium-high heat and add 1 tbsp sesame oil.
Add chicken and cook for about 5 minutes or until done or still slightly pink, stirring often. Add a few tablespoons of stir fry sauce and give it a quick stir.
Remove chicken to a bowl and set aside.
Heat another tbsp sesame oil in the pan and add sugar snap peas. Cook for a minute then add peppers, scallions and zucchini noodles. Add another few tablespoons of the stir fry sauce and stir, cooking for about 5-7 minutes.
Add chicken back to pan and add remaining stir fry sauce. Cook for another minute.
Serve with toasted sesame seeds and green onion for garnish.


Zucchini Noodle Stir Fry with Chicken and Peppers is a nutritious, low carb, gluten free dinner that’s ready in less than 30 minutes. Take spiralized zucchini noodles, onions, and peppers and toss them with a delicious stir fry sauce and toasted sesame seeds. {low carb, gluten free}


Wednesday, March 22, 2017 - 10:39am


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