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Zoodle Veggie Stir Fry with Chicken

Serves: 1



  • 1 tbsp coconut oil

  • 1 large chicken breast, cubed (organic)

  • 1 cup cauliflower florets, about 1 inch by 1 inch in size

  • 1 cup sliced mushrooms

  • 1 large, finely diced carrot

  • 1 head baby bok choy, chopped (about 1 cup chopped bok choy—google if you need guidance on this)

  • ½ tsp garlic salt

  • ½ tsp powdered ginger

  • 1 large zucchini, washed and spiralized (about 2 cups)




  1. In a large skillet, heat the oil over medium-high heat. When the oil and pan are hot, add the cubed chicken to the pan. Sauté the chicken until it is just beginning to brown (it will not be browned all over at this point), about 2 minutes.

  2. Add the cauliflower florets to the pan. Let sit for 30-45 seconds without stirring to brown and cook the cauliflower on one side, then continue to toss frequently for 2 more minutes.

  3. Add the mushrooms and cook for 2 more minutes, until they are starting to soften.

  4. Add the carrot, bok choy, garlic salt, and powdered ginger to the pan, tossing often until the carrot noodles are just starting to soften and the bok choy is beginning to wilt (again, refer to google if you’ve never used bok choy).

  5. Add the zucchini noodles, stir them into the stir fry, and remove the pan from heat. Allow to sit for 3-5 minutes, or until the zucchini noodles are cooked al dente. Serve and enjoy!

  6. Tip: A little tamari can give some extra flavour at the end.


Veggie noodles are so easy once you have the right tool. This oxo spiralizer is my favorite (I’ve tried a few). It’s easy and dishwasher safe.

You can find it on my recommended products page here.


Recipe by Robyn Johnson, RDN

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©2017 by Nutrition by Robyn, LLC