Coconut Ginger Chicken Stir-Fry with Zucchini Noodles
A zesty, low-sodium stir-fry featuring tender chicken and zucchini noodles, enhanced with ginger for digestion and coconut aminos for savory depth without hidden sugars. This asian-inspired whole30 (low-sodium) ready in about 22 minutes pairs chicken breast, medium (2 cups spiralized) zucchini, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz chicken breast
- 2 medium (2 cups spiralized) zucchini
- 2 tbsp coconut aminos
- 1 tbsp grated fresh ginger
- 1 tbsp avocado oil
- 1/2 cup thinly sliced bell peppers
- 1/8 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Slice chicken breast into 1/4-inch strips and toss with 1/2 tsp sea salt and 1/4 tsp red pepper flakes. Heat 1/2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 2: Sear chicken for 4-5 minutes until golden, then remove and set aside.
- Step 3: Add remaining avocado oil to the skillet, then stir-fry bell peppers for 2 minutes until crisp-tender.
- Step 4: Return chicken to the skillet, add grated ginger, coconut aminos, and 2 tbsp water. Simmer for 2 minutes until sauce thickens slightly, then stir in zucchini noodles and cook for 1 minute until just warmed through, avoiding overcooking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Ginger Chicken Stir-Fry with Zucchini Noodles take to make?
Total time is about 22 minutes (12 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Ginger Chicken Stir-Fry with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Coconut Ginger Chicken Stir-Fry with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Ginger Chicken Stir-Fry with Zucchini Noodles for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Ginger Chicken Stir-Fry with Zucchini Noodles low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
