Chicken Zoodle Stir Fry
April 12, 2018
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This gluten-free, soy-free stir fry takes just 25 minutes and features zucchini noodles and other yummy veggies seasoned with savory Asian flavors.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Ingredients
1 lbs cubed and cooked organic free-range chicken breast (or alternately, meat from an organic rotisserie chicken, shredded)
10 oz. package zucchini noodles
1/2 red bell pepper, thinly sliced into ribbons
1/2 yellow or orange red bell pepper, thinly sliced into ribbons
4 green onions, thinly sliced and divided (use bottoms for stir fry and tops to garnish)
Directions
1In large skillet or wok, heat sesame oil over medium-high heat.
2Add all veggies, garlic, ginger, coconut aminos, sea salt, black pepper, and crushed red pepper flakes.
3Stir fry until veggies are crisp-tender and zucchini noodles are cooked through, about 7-8 minutes.
4Add cooked chicken and stir to combine; cook 1-2 minutes more until heated through.
5Serve hot with steamed quinoa or wild rice if desired.
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