Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

gluten freemeat & poultrypaleo
Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry


This morning started out rough, but then, it was like somebody was listening.

I woke up all excited to work on today’s recipe, which was going to be my easy taco pasta with celeriac noodles that I teased on Instagram last week.

I plugged in my camera, ready to upload and edit the photos and then that’s when I realized: I deleted all of the pictures off my camera this weekend, while making room for video files.

Unfortunately, all I had was a cruddy iPhone shot I took on Instagram, so I was going to have to recook and rephotograph the recipe.

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Then, I loaded up Twitter and what was the first Tweet I saw? A tweet about my guest post over at The Paleo Mom for my Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry.

So, I pulled an audible and decided to share pictures from this recipe, which you can find over at The Paleo Mom today!

I’ve made variations of this dish three times in the past 1.5 weeks – it’s that delicious and easy. I’m not exaggerating – here, here and here. These noodles come together quickly and you can use any type of veggie – they all work well, these flavors are so complementary.

Generally, I recommend using a wok for stir fries, especially when using spiralized veggies. For example, at first, two spiralized zucchinis are tough to fit in a skillet and toss around (without making a huge mess.)

With a wok, you have extra room to toss and whatever the science is behind wok-cooking, it works – the flavors always come out so much better than using a regular ‘ole skillet.

If you’re not using carrot noodles with this recipe and want to use zucchini, I suggest this wok – it’s affordable, light, and the non-stick is smooth PFOA and PTFE free (nasty chemicals found in kitchenware that you don’t want near your food.)

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Sometimes, you just need recipes like these in your arsenal – easy, healthy and flavorful. That’s kind of my m-o.

A few notes about the recipe:

  • If you’re not Paleo or gluten-free, use soy sauce instead of tamari/coconut aminos.
  • If you can’t find large enough carrots, zucchini and turnips are your next best bet.
  • If you’re not a darker meat kinda person, use boneless chicken breasts (instead of thighs.)

Now, to grab the recipe, head on over to The Paleo Mom!

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Also, today is like Christmas Eve. I’m pretty sure I’m going to be tossing and turning all night long. Why?


All weekend, I worked on some exciting videos for you – a cookbook trailer and then a video for a very, very, VERY special, exciting announcement. It’s my biggest yet!

All I have to say is, if you’re not following me on Snapchat, follow me (username: inspiralized) – I’ll be leaking the announcement tonight, before it’s released on the blog. Also, make sure you’re subscribed to my YouTube channel– I’m going to post my cookbook trailer tonight at 8pm, before it posts on the blog tomorrow!

I’m pretty sure I’m going to have to go into the city first thing tomorrow morning and stop in Barnes & Noble and look for my book. Ah, I can’t wait!

Also, if you haven’t pre-ordered yet, today is the LAST day to do so. If you do, you can enter your purchase order information into this form and receive a free Bonus Pack, which includes 4 sneak peek recipes from the cookbook, 4 brand new recipes, and a month of weekly meal plans and shopping lists.

Plus, Amazon’s having a final pre-order sale on my cookbook right now, so you can snatch it up for just $12.46 before it goes up to $19.99 during on-sale!

Okay, I’m done selling you. Now, go check out this recipe at The Paleo Mom – I’ve also included the nutritional information below. In the meantime, I’m going to lay out some cookies for Santa. Er, my cookbook.

Do you have any questions about the cookbook before you purchase? Let me know in the comments and I’ll answer them today!

Nutritional Information & Recipe

You can find the recipe here.


Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry


  • 1 large carrot peeled, spiralized or julienned
  • 2 cups broccoli florets
  • 1 tablespoon sesame oil
  • salt and pepper to season
  • ½ pound boneless chicken thighs sliced thinly into strips
  • 1 garlic clove minced
  • 1 teaspoon freshly grated ginger
  • 3 teaspoons low-sodium tamari or coconut aminos
  • 1/2 teaspoon white sesame seeds to garnish


  • Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
  • Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
  • Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
  • Divide into two bowls and garnish with sesame seeds.

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Sandra says:
I pre-ordered last night...I am so excited for you!:) Stir fries are my favorite inspiralized recipes...I've had great success occasionally substituting butternut squash "rice" for noodles.
Ali Maffucci says:
Thank you so much for the support, Sandra!!
Eek sorry to hear about your photos being deleted!! This recipe looks amazing though!
Ali Maffucci says:
Thank you so much! Gotta roll with the punches :)
AmyK says:
Looks delicious, just as all of your Inspiralized recipes do! However, I can't see the recipe on this site. Is the link posted yet? I pre-ordered your cookbook and can't wait to get it!
AmyK says:
Oops, sorry, I see you've sent us over to Paleo Mom. Will grab it there! Thanks.
Shirley says:
Where is the recipe? !?!
Ali Maffucci says:
The link is included - it's over at!
Eliza says:
I love all your recipes Ali. I've also pre-ordered your cookbook and can't wait to receive it. I must say that I absolutely love your plantain rice. What an ingenious idea. :)
Ali Maffucci says:
Thank you so much, Eliza!! I love the plantain rice too :)
I ordered last night from chapters Canada. Can't wait to get my copy.
suchwildlove says:
I pre-ordered some time ago, and entered my purchase information on that form, but I have yet to receive anything. Should I just re-enter it? Or have you not released the goodies yet?
suchwildlove says:
Nevermind. I re-entered it and got the download link. Thanks!
Jamie says:
So excited for your cookbook. I think I'm going to do a "Spiral a Day" month in March using primarily recipes from your book, though I have some go-to's of yours that I probably will throw in too.
Lorna R. says:
That sounds like a great idea Jamie! I might have do that also! Kinda like Julie & Julia the movie.. Think of the benefits though! I bet that'd be a great way to detox the system & lose some weight in the process. Marvelous idea! Thank you Jamie! If you do it keep us posted on how its going.
Sue Bledsoe says:
I keep posting in different places hoping to get an answer. My first problem is that I could not get my Paderno spiralizer to spiralize a sweet potato. I peeled it, cut it and tried all three blades. It would not work. Another question: On the post where you describe and label the blades, I don't see a difference between blade B and Blade C. I noticed someone else asked about the difficulty in removing the blades. Any advice? And finally, the videos I watch make me think you are either much stronger than I am or your blades are much shaper.
Ali Maffucci says:
I'm sorry to hear you're having issues, Sue! Blade B on the Paderno spiralizer is the blade with the larger triangular blades. Blade C is the one with the smaller triangular blades. Hope that helps! Also, as for your sweet potato issue, I'd suggest using a lot of pressure. Otherwise, sign up for pre-orders for the Inspiralizer and you'll never have these issues!
Bella K says:
I made this stir fry last night as my first meal ever with my new Spiralizer and LOVED it! I did adjust it to make it vegan (I was having my mother over who is vegan) and used tofu instead of the chicken, and added zucchini to the carrot (because I wanted to keep spiraling veggies-its so much fun!) Looking forward to trying many more in the future!
Lisa Channell says:
I love your recipes, however you forgot to post the actual recipe for the Sesame Chicken and Broccoli Carrot stir Fry. Only the Nutrition Facts were given? Can you repost it? Thank you!
Ali Maffucci says:
It can be found on - the link is in the post!
ML says:
I can see the prelim and the comment, but the recipe is invisible.
Photos and recipes look terrific. I recently deleted photos from my camera and was able to get them back using a free program called Recuva. You can google it! Good luck! I keep passing along the spiralized word!
Debbie says:
I got a spiralizer and have had a lot of luck with zucchini and sweet potatoes. I cannot get it to function correctly with carrots. This recipe sounds delicious and I would really like to try it. Any tips?
jesusan says:
I've made this twice now and I love the flavor, but the process of spiralizing carrots is crazy-making, most likely because I can't find really big carrots. I can hardly wait to get my inspiralizer and see how much better it does… :-)
Alison says:
Link's not working for me! Also, it your website or my pc creating the huge adverts that obscure the screen? Bit irritating, Ali!
Lynn says:
Where's the recipe?? It's not shown here.

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.