Zoodle Stir Fry


11/2 teaspoons sesame oil (or 1 tablespoon coconut oil)

8 oz. boneless skinless chicken breasts, cut into cubes

1 bunch scallions, thinly sliced

2 garlic cloves, crushed

1 tablespoon chopped fresh ginger

2 carrots, cut into thin strips

1 red bell pepper, cut into thin strips

2 cups snap peas

4 zucchini, cut into noodles (using a Vegetable Slicer)

1/4 cup soy sauce

3 tablespoons rice vinegar

1/4 cup chopped fresh cilantro

In a large pan, heat oil over medium heat.

Add chicken and cook, stirring occasionally, until chicken is cooked through, 4-5 minutes.

Transfer the chicken to a plate and set aside.

Add scallions, garlic and ginger, and sauté until fragrant, 1 to 2 minutes.

Add carrots, bell pepper, snap peas and zucchini noodles.

Saute until vegetables just begin to become tender, 5 to 6 minutes.

Add chicken to the pan and stir to combine.

Add soy sauce, rice vinegar, and continue to cook, tossing occasionally, until vegetables are tender, 3 to 4 minutes.

Serve warm, garnished with cilantro.
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