Chicken Chow Mein Zoodles are the perfect easy and healthy 30 minute one-pan stir-fry meal. Best of all, it’s packed with fresh vegetables, lo mein style zucchini noodles and a flavorful authentic sauce SO much better than takeout!
Since I am always trying to lighten up our meals, swapping out the noodles for spiralized veggies makes them lower carb (Teriyaki Chicken Zoodles, Mongolian Beef Zoodles, Kung Pao Chicken Zoodles)…plus you get an extra serving of veggies. Zucchini is our favorite but there are so many other possibilities like sweet potatoes, daikon, cucumbers and so many more!
Our traditional Chow Mein shows up regularly around here, but you can easily make this healthier by leaving out the egg noodles and use zucchini noodles instead.
So our new current favorite? These Healthy Chicken Chow Mein Zoodles! It’s super easy to whip up and comes together in just one pan or pot.
How to Customize Chicken Chow Mein Zoodles
You can load up your zoodles with:
- bok choy
- red and/or yellow bell peppers
- snow peas
- fresh herbs
Zoodles stir fry recipes like this are easy to customize, so you can totally use whatever you have in your fridge.
Not a fan of chicken? Just use your favorite protein or make it meatless with tofu or tempeh.
Just grab a fork or a pair of chopsticks and slurp up those oodles of zoodles.
- 2 Tablespoons corn starch or use arrowroot powder or tapioca starch for a paleo version
- 1/3 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
- 2 Tablespoons oyster sauce use gluten free or vegan if necessary
- 1 teaspoon honey coconut sugar or low calorie sweetener of your choice
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/2 teaspoon grated or minced fresh ginger
- 1-2 Tablespoons water plus more ONLY as needed to thin out sauce
- 12 ounce chicken breast cut into 1" inch chunks
- 5 medium zucchini
- 3 Tablespoons olive oil divided
- 1 large bell pepper thinly sliced (yellow, red or a mix of both) thinly sliced
- 1 cup mixed vegetables of your choice; snow peas, bok choy, thinly sliced carrots
- 1/2 Tablespoon fresh chopped parsley or cilantro for garnish (optional)
- In a medium bowl, whisk together all the ingredients for the sauce, until combined.
- Season chicken with salt and pepper and drizzle with 1/2 tablespoon of sauce. Allow to marinate while preparing the zucchini noodles.
- Cut zucchini into noodles with spiralizer or vegetable peeler. Pat dry with paper towels.
- Heat oil in a large wok or skillet on medium-high heat. Add chicken and cook until brown on both sides, about 3-4 minutes. Transfer from pan onto a plate. Set aside.
- Add remaining olive oil to the same skillet. Add the peppers, snow peas and bok choy and cook for about 2 minutes until soft and tender.
- Add chicken back to the pan and stir in the sauce. Turn heat to high and allow the sauce to thicken and bubble. Adjust seasonings as needed.
- Add the zucchini noodles and gently toss to coat using tongs. Cook until zucchini noodles are just tender (about 1-2 minutes - do NOT overcook), and remove from stove.
- Serve immediately and garnish with sesame seeds if desired.
* can also use liquid aminos **can also use vegetarian oyster flavored sauce. Look for gluten free products if necessary. ***can also use brown sugar or coconut sugar ** do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. ***for an extra spicy kick, feel free to add 1/4 - 1/2 teaspoon red pepper flakes or Sriracha sauce
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