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Gluten-Free Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions

Name: Gluten-Free Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 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)

By Freeflourish Editorial TeamPublished May 10, 2026 | Updated Jul 7, 2026

Asian-inspired 25 mins glutenfreelowcarbmaincourseeasyquickrecipesfamilyfriendly

Gluten-Free Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

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)

FreeFlourish Gluten-Free Low-Carb Chicken and Zucchini Noodle Stir-Fry with Ginger and Scallions ingredients

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.