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Gluten-Free Chicken and Zucchini Noodle Stir-Fry
Original recipe: 4 servings · Prep: 10 min · Cook: 15 min · Total: 25 min
By Freeflourish Editorial TeamPublished May 10, 2026 | Updated Oct 3, 2026
Asian-inspired
25 mins
glutenfreelowcarbmaincourseeasyquickrecipesfamilyfriendly
Chicken, zucchini noodles, bell pepper and carrot cook with ginger, garlic, scallions and coconut aminos. Pat the zucchini noodles dry and add them near the end, following the method to avoid overcooking.
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.
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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.
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Add the red bell pepper and carrot slices to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
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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.
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Cook for an additional 2-3 minutes until the zucchini noodles are tender but still firm. Avoid overcooking to prevent sogginess.
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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.
Frequently Asked Questions
- How do I avoid watery zucchini noodles?
- Pat the spiralized zucchini dry before cooking and add it near the end. Cook only until tender but still firm, as directed.
- How are the coconut aminos divided?
- Use one tablespoon to marinate the chicken and the remaining tablespoon when the zucchini noodles go into the skillet.
Storage
Refrigerate leftovers promptly in a covered container for up to 4 days. Reheat only the portion needed until hot throughout; the zucchini noodles may soften further.
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