This keto zucchini noodle stir-fry features tender spiralized zucchini noodles sautéed with chicken and vegetables in a rich, savory peanut sauce.
It's a quick, low-carb dinner option that's perfect for meal prep or busy weeknights.
Using spiralized zucchini keeps the dish light and healthy while the peanut sauce adds vibrant flavor and a creamy texture.
Why You’ll Love This Recipe
- Zucchini noodles cook quickly and hold up well to high-heat sautéing, ensuring a tender yet slightly crisp texture.
- The peanut sauce combines salty, sweet, and umami flavors creating a satisfying and balanced taste profile.
- Cooking chicken to the recommended temperature of 165°F (74°C) ensures food safety without overcooking, maintaining juiciness.
Keto Zucchini Noodle Stir-Fry with Savory Peanut Sauce and Chicken
A quick and keto-friendly zucchini noodle stir-fry tossed in a delicious peanut sauce with chicken and crisp vegetables, perfect for a low-carb dinner.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 medium zucchinis, spiralized into noodles (about 8 cups)
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tbsp avocado oil or olive oil
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup creamy peanut butter (natural, no sugar added)
- 3 tbsp tamari or soy sauce (gluten-free if desired)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp erythritol or other keto-friendly sweetener
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Chopped roasted peanuts and fresh cilantro for garnish (optional)
Instructions
- Prepare the Peanut Sauce In a small bowl, whisk together peanut butter, tamari, rice vinegar, sesame oil, lime juice, sweetener, and red pepper flakes until smooth. Set aside.
- Cook the Chicken Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for about 5-7 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
- Sauté Vegetables In the same skillet, add remaining 1 tablespoon of oil. Add minced garlic and ginger, sauté for 30 seconds until fragrant. Add sliced bell pepper and snap peas; cook for 3-4 minutes until crisp-tender.
- Combine and Stir-Fry Add zucchini noodles and cooked chicken back to the skillet. Pour peanut sauce over ingredients and toss gently to combine. Cook for 2-3 minutes, stirring frequently, until zucchini noodles are just tender but not mushy.
- Finish and Serve Remove from heat. Stir in green onions. Serve immediately, garnished with chopped peanuts and fresh cilantro if desired.
Helpful Tips
- Use a high-quality spiralizer for uniform zucchini noodles to ensure even cooking.
- Do not overcook zucchini noodles to avoid sogginess; they should remain slightly firm.
- If peanut allergies are a concern, substitute peanut butter with almond butter or a tahini-based sauce.
- Always check the internal temperature of chicken using a meat thermometer to ensure it reaches at least 165°F (74°C) for safe consumption.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low-medium heat or microwave until warmed through, adding a splash of water if necessary to loosen the sauce.
This dish is best enjoyed fresh to preserve the texture of the zucchini noodles.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, replace the chicken with firm tofu or tempeh and sauté until golden before adding the vegetables.
Can I use pre-packaged zucchini noodles?
Absolutely! Just make sure to pat them dry to remove excess moisture before cooking to avoid a watery stir-fry.
Is this recipe suitable for a keto diet?
Yes, this stir-fry is keto-friendly with low-carb zucchini noodles and protein-rich chicken, plus a sugar-free peanut sauce.
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