Zucchini Noodle Stir-Fry with Ginger Chicken and Cashews

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

A quick Whole30-compliant stir-fry featuring tender chicken and crunchy cashews tossed with fresh zucchini noodles in a fragrant ginger-ginger sauce. This Asian Fusion Whole30 recipe (low carb, gluten free), ready in about 25 minutes, pairs skinless chicken breast, thinly sliced, ginger root, grated, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 380 cal/serving

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Ingredients

12 oz skinless chicken breast, thinly sliced
3 large (about 4 cups) medium zucchinis, spiralized into noodles
1 tbsp ginger root, grated
3 garlic cloves, minced
1/4 cup raw cashews, chopped
3 tbsp coconut aminos
2 tbsp avocado oil
2 stalks green onions, thinly sliced
1/4 tsp red chili flakes
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 12 oz thinly sliced chicken breast, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
Step 2: In the same skillet, add remaining 1 tbsp avocado oil, 1 tbsp grated ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
Step 3: Add 4 cups zucchini noodles and 3 tbsp coconut aminos, tossing gently to combine. Cook for 3-4 minutes until noodles are just tender but still retain some bite.
Step 4: Return the cooked chicken to the skillet along with 1/4 cup chopped raw cashews, 2 sliced green onions, and 1/4 tsp red chili flakes. Toss to combine and cook an additional 1-2 minutes to warm through.
Step 5: Adjust seasoning with remaining 1/2 tsp sea salt and serve immediately.