Name: Zoodles and Chicken: Paleo Stir Fry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp olive oil; 2 heaping Tbs minced garlic, (this was 8 cloves for us); 4 pencil onions, chopped (including green parts) (note: these are also called green onions); 2 Tbs maple syrup; 1 cup +1 Tbs orange juice, (this was the juice of 1 orange for us); 1/2 tsp salt; 1/4 tsp ground black pepper; 1/8 tsp red pepper flakes; 2 medium-large zucchini; 1 tsp olive oil; 1 pound chicken cutlets, cut into bite sized pieces; a pinch of salt; a pinch of black pepper; 1/2 crown of broccoli, cut into smaller florets; 1 red pepper, diced; 2 pencil onions, chopped (including green part) (also called green onions); 1 cup shredded carrots; 1 cup shredded cabbage; 1 cup of yellow squash, sliced and quartered (this was one small squash for us)

This Paleo stir fry recipe is a satisfying veggie-filled recipe cooked in a lighter orange sauce with chicken mixed in. It is full of protein and nutrients.

If you want to have an absolutely veggie filled meal, than this zoodle stir fry is for you. It has a great orange garlic sauce that the chicken and the vegetables cook in. It’s a lighter from-scratch take-out meal recipe and it is just satisfying.

If you like making your own “take-out” at home, try our honey sesame chicken, coconut aminos fried rice, or our stir fry with rice noodles.

Why this recipe works

It is great for those following a dairy-free, gluten-free, or Paleo diet.
It is FULL of veggies. There is zucchini, broccoli, red pepper, carrots, cabbage, and squash inside.
It comes together quickly.

Recipe ingredients

Garlic
Pencil onions
Maple syrup
Orange juice
Red pepper flakes
Zucchini
Chicken
Broccoli
Red Pepper
Carrots
Cabbage
Squash

Step by step instructions:

Step 1

Step 1: Spiralize the zucchini to create zoodles.

Lightly salt them, place them in a strainer and let them sit, so that the excess moisture drains out.

Step 2

Step 2: Boil orange juice, garlic, maple syrup and pencil onions together until a sauce thickens.

Step 3

Step 3: Take 1/2 the sauce out and cook chicken in the other 1/2 of the sauce.

Step 4

Step 4: Add the broccoli, red pepper, carrots, cabbage, and squash to the pan, and let it all cook for a bit.

Then add the zoodles and other half of the sauce and cook for a few minutes.

Expert tips

How to store– store in an airtight container in the fridge for 3-4 days.
How to serve– Serve as is! You can also serve with rice ( though rice isn’t Paleo).

Paleo diet stir fry in a bowl with a fork in it.

Cook 45 minutesTotal 45 minutesMakes 4

Ingredients

Orange sauce ingredients:

2 tsp olive oil
2 heaping Tbs minced garlic, (this was 8 cloves for us)
4 pencil onions, chopped (including green parts) (note: these are also called green onions)
2 Tbs maple syrup
1 cup +1 Tbs orange juice, (this was the juice of 1 orange for us)
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp red pepper flakes

Stir Fry ingredients:

2 medium-large zucchini
1 tsp olive oil
1 pound chicken cutlets, cut into bite sized pieces
a pinch of salt
a pinch of black pepper
1/2 crown of broccoli, cut into smaller florets
1 red pepper, diced
2 pencil onions, chopped (including green part) (also called green onions)
1 cup shredded carrots
1 cup shredded cabbage
1 cup of yellow squash, sliced and quartered (this was one small squash for us)

Method

Orange sauce instructions:

Put 2 tsp of olive oil into a sauce pan and heat over medium-high heat. Put the minced garlic, and chopped onions into the pan and mix into the oil with a rubber spatula. Mix often for 2 minutes, making sure it does not burn.
Reduce the stovetop heat to medium. Put the orange juice, maple syrup, salt, ground black pepper, and red pepper flakes into the pan. Mix and then let the mixture boil for 20 minutes. The sauce should reduce and thicken. Set the sauce aside when it’s done.

Stir Fry instructions:

While the sauce is cooking, spiralize the zucchini. (we used the shredder blade from our Paderno Spiral Vegetable Slicer for thinner zoodles). Place the zoodles in a colander/strainer and put a large pinch of salt into them. Toss the zoodles around to spread the salt around. Let the zucchini sit so that the liquid can drain from it. Set the colander/strainer into the sink.
Put 1 tsp of olive oil into a very large cast iron skillet and heat the pan over medium heat. Put the bite sized chicken into the pan with 1/2 of the orange sauce, a pinch of salt, and a punch of ground black pepper. Let the chicken cook for 10-12 minutes, stirring every so often to cook all sides of the chicken.
Add the broccoli florets, diced red pepper, chopped pencil onions, shredded carrots, shredded cabbage, and yellow squash to the pan. Mix well. Then let the stir fry cook for 5 minutes.
Increase the stovetop heat to medium-high, put the cover on the pan and cook for another 5 minutes.
During this time, take out a plate, cover it in paper towels and place the zoodles onto it. Cover with a paper towel and press down to get all the remaining liquid off of the zoodles.
Then, put the zoodles and the remaining 1/2 of the orange sauce into the pan, mix and cook for 1.5 minutes.
Turn the heat off, and serve immediately. (The zoodles are crunchier right away, but you can still eat them later)

Notes

How to store – store in an airtight container in the fridge for 3-4 days.
How to serve – Serve as is! You can also serve with rice ( though rice isn’t Paleo).