Zucchini Noodle Stir-Fry with Sesame 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.

A quick keto stir-fry featuring tender chicken and spiralized zucchini noodles tossed in a savory sesame ginger sauce. This Asian-inspired keto recipe (low carb), ready in about 27 minutes, pairs chicken breast, zucchini, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 12 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and 1/2 tsp salt. Sauté for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  3. Step 3: Add 3 spiralized medium zucchinis to the skillet along with 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Toss and cook for 3-4 minutes until noodles are slightly softened but still have bite.
  4. Step 4: Return the cooked chicken to the skillet and toss everything together for 1-2 minutes to combine and heat through.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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