Ginger Chicken Zoodles

Fresh ginger and sesame oil for dayzzzzz. This dish is bursting with flavor and color!
Course Dinner, Lunch, Main Dish
Cuisine Asian
Keyword Fall, Fiber, High protein, Lean protein, Low carb, Meal prep, Quick, Spring, Summer
Condition Dairy Free, Diabetes, Heart Health, Nut Free, PCOS
Servings 2 servings



  • 2 zucchini
  • 1 tbsp olive oil
  • 8 oz chicken skinless, boneless, cut into 1/2 inch cubes
  • 2 tsp sesame oil
  • 2 inches ginger root grated
  • 1 bell pepper any color


  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 5 tbsp water
  • 4 tsp sugar
  • 4 tsp corn starch
  • 1 tbsp Sriracha sauce


  • Chop off the ends of each zucchini. Using a spiralizer, cut the zucchini into spaghetti-like strips. Set aside. Cut the pepper into thin strips.
  • In a small bowl, mix all of the ingredients for the sauce and set aside.
  • Heat the olive oil to a wok or large pan. Cook the chicken until browned. Once the chicken is cooked through remove and set aside. Add the sesame oil to the pain and sauté ginger and peppers for 5-6 minutes. Return chicken to the pan.
  • Add the sauce mixture to the pan and bring to a boil. Add the zucchini noodles to the pan and cook for another 2-3 minutes, until the noodles are just tender. Enjoy!


Inspired by 


Carbohydrates: 25g | Protein: 25g | Fat: 29g | Sodium: 1073mg | Potassium: 924mg | Fiber: 4g