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Stir-Fried Chicken and Zucchini Noodles
with spinach and tomatoes

Active: 35 Total: 35

This homey stir fry first appeared in the very early days of our meal plans (2014!). We decided it was too tasty to leave behind, and we think you'll agree. This paleo-friendly version uses zucchini noodles in place of the lo mein and fresh tomatoes that cook down into a flavorful sauce.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Stir-Fried Chicken and Zucchini Noodles:
  • Chicken breasts, boneless and skinless - 1 lbs , sliced
  • Garlic - 3 cloves , minced
  • Zucchini - 12 oz , spiralized, sliced into strips with a peeler, or cubed
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Tomatoes, Roma - 4 , chopped
  • Stock, any type - 1/2 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Fish sauce - 1 Tbsp
  • Honey - 1 Tbsp
  • Arrowroot powder - 1 1/2 Tbsp + 2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp + 1 1/2 Tbsp
  • Baby spinach - 8 oz
  • Lemon juice - 1 Tbsp
  • Hot sauce - for serving

Prep

  1. Chicken - Slice and season with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

  2. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube zucchini.) (Can be done 1 day ahead)

  4. Green onions / Tomatoes - Prep as directed and store separately.

  5. Make sauce - Mix together stock, aminos, fish sauce, honey, and first part of arrowroot powder.

  6. Chicken - Toss chicken with second portion of arrowroot powder.

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Make

  1. Heat a wok or deep saute pan over medium-high heat with first portion of cooking oil. Add chicken to heated oil and stir fry until the exterior is golden, 4 to 6 minutes. Transfer chicken to a bowl and set aside (don't worry if it isn't cooked through).

  2. Return wok to heat and add second portion of cooking oil. Add garlic and white parts of green onions to heated oil and stir fry until fragrant, 1 to 2 minutes. If using cubed zucchini, add it now (if using zucchini noodles, wait to add them). Fold in the tomatoes and continue to cook until tomatoes have broken down and started to release liquid, ~5 minutes.

  3. Return chicken to wok and push everything to the side, forming a well in the middle. Give the sauce a stir and pour it into the well. When it starts to bubble and thicken, fold in spinach and zucchini noodles and toss everything together. Cook until everything is well-combined and chicken is cooked through, 2 to 3 minutes more.

  4. Remove from heat and stir in lemon juice. Taste and season with some salt and pepper, if needed.

  5. Divide stir fry among serving bowls and top with green parts of green onions and hot sauce. Enjoy!


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