Keto Chicken Zucchini Noodle Stir Fry
A healthy, colorful stir fry featuring tender chicken cubes and fresh vegetables tossed with spiralized zucchini noodles in a savory-sweet hoisin sauce. The combination of crisp bell peppers, snap peas, mushrooms, and carrots creates a satisfying texture contrast, while ginger and sriracha add depth and gentle heat. Perfect for busy weeknight dinners when you want something nutritious and flavorful that comes together in under 20 minutes. The zucchini noodles provide a light, low-carb alternative to traditional pasta while soaking up the glossy Asian-inspired sauce.
Ingredients
- ⅓ cup chicken broth or vegetable broth
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce or tamari sauce
- 2 teaspoons cornstarch
- ½ teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- ½ teaspoon sriracha sauce(optional)
- 2 tablespoons olive oil, divided
- 8 oz boneless skinless chicken breasts, cut into cubes
- salt, to taste(optional)
- black pepper, to taste(optional)
- 1 red bell pepper, cut into strips
- 1 carrot, cut into strips
- ½ red onion, cut into strips
- 1 cup snap peas
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 zucchini, spiralized into noodles
Instructions
- 1
Whisk together broth, hoisin sauce, soy sauce, cornstarch, sesame oil, ginger, and sriracha in a small bowl and set aside
- 2
Heat large saute pan or wok over medium heat and add olive oil
- 3
Add chicken cubes and cook, stirring occasionally, until cooked through
- 4
Transfer chicken to a plate and set aside
- 5
Heat pan again and add remaining olive oil
- 6
Add bell pepper, carrot, red onion, snap peas, mushrooms, and garlic and cook, stirring constantly, until vegetables are tender but still crisp
- 7
Add sauce to pan and cook until thickened
- 8
Return chicken to pan and stir to combine
- 9
Gently stir in zucchini noodles and cook until well coated with sauce
- 10
Serve immediately
Tips
Cut vegetables into similar-sized strips for even cooking and professional presentation
Don't overcook the zucchini noodles - they should remain slightly firm to prevent becoming mushy
Have all ingredients prepped before starting since stir frying moves quickly
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in a skillet over medium heat.
Prep all vegetables and make sauce up to 4 hours ahead. Store separately until ready to cook.
Serve immediately while hot for best texture. Garnish with sesame seeds or green onions if desired.
Common Mistakes
Avoid overcrowding the pan when cooking chicken to ensure proper browning
Don't add zucchini noodles too early to prevent them from becoming watery and limp
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
even lower carb option
FAQ
Can I make this ahead of time?
This dish is best served immediately, but you can prep all ingredients and sauce up to 4 hours ahead. The zucchini noodles will release water if stored after cooking.
What if I don't have a spiralizer for zucchini noodles?
Use a vegetable peeler to create long ribbon strips, or cut zucchini into thin matchsticks with a knife. Both work well as noodle substitutes.
Can I freeze the leftovers?
Not recommended as zucchini noodles become very watery when thawed. The dish is best enjoyed fresh or refrigerated for up to 3 days.