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Chicken Zoodle Stir Fry

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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 cup small broccoli florets

1/2 cup shredded carrot

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)

3 minced garlic

1 tbsp grated fresh ginger

4 tbsp coconut aminos

2 tbsp sesame oil

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp crushed red pepper flakes (or to taste)

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.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories245
Sodium988mg
Protein28g
Cholesterol73mg
Sugar5g
Total Fat10g
Total Carbohydrates12g
Dietary Fiber3g

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