Asian Zucchini Noodle Stir-Fry

Oh man! Dinner tonight was soooo good!

4-6 servings

Ingredients:

• 1/2 cup chicken or vegetable broth
• 2 Tbsp low sodium soy sauce, coconut aminos, or Braggs liquid aminos, divided
• 2 tsp potato starch, or cornstarch
• 3 Tbsp olive oil, divided
• 1 Tbsp minced garlic
• 1 tsp minced fresh ginger
• 1-1.5 lb chicken tenders, diced
• 1 large red bell pepper, chopped
• 1/2 cup sliced red onions
• 1.5 cups sugar snap peas
• 2-3 medium zucchini, cut into noodles (CleanFoodCrush.com/Spiralizer)
• Toasted sesame seeds, for garnish

Asian Zucchini Noodle Stir-Fry

Category Dinner Recipes

Serving Size

6

Ingredients

• 1/2 cup chicken or vegetable broth
• 2 Tbsp low sodium soy sauce, coconut aminos, or Braggs liquid aminos, divided
• 2 tsp potato starch, or cornstarch
• 3 Tbsp olive oil, divided
• 1 Tbsp minced garlic
• 1 tsp minced fresh ginger
• 1-1.5 lb chicken tenders, diced
• 1 large red bell pepper, chopped
• 1/2 cup sliced red onions
• 1.5 cups sugar snap peas
• 2-3 medium zucchini, cut into noodles (CleanFoodCrush.com/Spiralizer)
• Toasted sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together the broth, 1/2 of the soy sauce and starch. Set aside.
2. Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
3. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
4. Add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes.
5. Season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan.
6. With the pan still on medium, add the remaining 1 Tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
7. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes.
8. Transfer to serving plates, sprinkle with toasted sesame seeds & serve immediately

Tags

clean asian stir-fry,

clean chicken dishes,

clean dinner ideas,

clean eating,

palermo spiralizer,

spiral slicer,

spiralizer recipes,

ways to use the palermo spiralizer,

zoodles,

zucchini noodles

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

Instructions:

In a small bowl, whisk together the broth, 1/2 of the soy sauce and starch. Set aside.

Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute.

Add the garlic and ginger and cook for 2 minutes, stirring constantly.

Add the chicken & remaining soy sauce to the pan and cook, stirring as needed, until cooked through, about 4 minutes.

Season the chicken lightly with sea salt and pepper and then transfer to a plate, leaving any liquid in the pan.

With the pan still on medium, add the remaining 1 Tablespoon of olive oil, then add the bell pepper, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.

Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the cooked chicken back to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1-2 minutes.

Transfer to serving plates, sprinkle with toasted sesame seeds & serve immediately

Enjoy!

❤Rachel

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