Zucchini Noodle Stir-Fry with Garlic Ginger Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken strips stir-fried with garlic and ginger, tossed with fresh zucchini noodles for a light, keto-friendly meal full of flavor and texture. This Asian Fusion-inspired keto recipe (low carb), ready in about 25 minutes, pairs boneless skinless chicken thighs, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 10 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb thinly sliced boneless skinless chicken thighs and stir-fry for 5-6 minutes until golden and cooked through.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet with the chicken. Stir-fry for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes. Add 3 medium spiralized zucchini noodles and toss gently to combine. Cook for 2-3 minutes until noodles are just tender but still firm.
  4. Step 4: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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