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Gluten-Free Low-Carb Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 10, 2026 · Updated Jul 7, 2026
Asian-inspired
25 mins
glutenfreelowcarbmaincourseeasyquickrecipesfamilyfriendlyhealthy
This gluten-free, low-carb chicken and zucchini noodle stir-fry is a quick, healthy, Asian-inspired meal packed with fresh ginger, scallions, and crisp vegetables. Ideal for family-friendly lunches or dinners.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
Asian-inspired
Ingredients
Servings
4
- 2 medium zucchinis, spiralized into noodles
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tbsp coconut aminos (gluten-free soy sauce alternative)
- 1 tbsp avocado oil or other neutral oil
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- 1 small red bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 tsp crushed red pepper flakes (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
- 1 tbsp toasted sesame seeds (optional, for garnish)
- Lime wedges, for serving (optional)
Instructions
-
Prepare the zucchini noodles by spiralizing the zucchinis and set aside. Pat them dry with paper towels to remove excess moisture.
-
In a medium bowl, combine the sliced chicken with 1 tablespoon of coconut aminos and a pinch of salt and pepper. Let marinate for 5 minutes while prepping vegetables.
-
Heat avocado oil in a large non-stick skillet or wok over medium-high heat.
-
Add the grated ginger, minced garlic, and the white parts of the scallions. Sauté for about 1 minute until fragrant.
-
Add the marinated chicken to the pan in a single layer. Cook undisturbed for 2-3 minutes, then stir occasionally until the chicken is cooked through and lightly browned, about 5-6 minutes total.
-
Add the red bell pepper and carrot slices to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
-
Add the zucchini noodles to the skillet, stirring gently to combine with the chicken and veggies. Pour in the remaining 1 tablespoon of coconut aminos and stir well.
-
Cook for an additional 2-3 minutes until the zucchini noodles are tender but still firm. Avoid overcooking to prevent sogginess.
-
Season with crushed red pepper flakes (if using), and adjust salt and pepper to taste.
-
Remove from heat, garnish with the green parts of the scallions and toasted sesame seeds if desired.
-
Serve immediately with lime wedges on the side for a fresh citrus kick.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Low-Carb Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions for someone with celiac disease.
Texture Expectations
Gluten-Free Low-Carb Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Low-Carb Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- Salt and freshly ground black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- Lime wedges: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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