Healthy Low-Carb Chicken Stir Fry with Zucchini Noodles

A little carb-conscious? Substitute your noodles with spiralised zucchini in this fibre-laden meal for one, substantialised with stir-fried chicken and gai lan.

Tip: If you have a vegetable spiraliser, making vegetable noodles such as these zucchini 'zoodles' is a cinch. If not, use a julienne peeler or V-slicer. Alternatively, you can also swap zoodles for bean thread vermicelli, Hokkien noodles or steamed rice.

Yield: Serves 1
Prep Time: 10 mins
Cook Time: 5 mins
Difficulty Level: 2/5

Ingredients

• 2 chicken thigh fillets, sliced thinly
• ¼ tsp Chinese five-spice powder
• 1 tsp brown sugar
• 2 tsps sweet chilli sauce
• 2 tsps light soy sauce
• 2 medium zucchini
• 2 tsps peanut oil
• 150 g gai lan (Chinese broccoli), cut into 5 cm lengths
• 1 tbsp water
• 1 green onion, sliced thinly
• ½ fresh long red chilli, sliced thinly
• 1 tbsp fresh coriander leaves

Steps

01. Combine chicken with five spice, sugar and half of each of the sauces in a small bowl.

02. Using a vegetable spiraliser, cut zucchini into noodles. Place in small microwave-safe bowl and heat on high for 45 secs.

03. Heat a wok or medium non-stick frying pan over high heat; add half the oil and stir fry gai lan for 30 secs. Add water to the wok; stir-fry for 1 min or until gai lan is just tender. Remove from wok.

04. Add remaining oil to wok; stir-fry chicken mixture until browned and cooked through. Add remaining sauces and return gai lan to wok; stir-fry for 1 min until combined.

05. Serve chicken mixture on top of warm zucchini noodles. Top with green onion, chilli and coriander leaves.

Photo: bauersyndication.com.au