Cumin Healthy Chicken Stir-Fry with Carrot Noodles

This Cumin Healthy Chicken Stir-Fry With Carrot Noodles combines bold spices, creamy coconut milk, and veggies for a healthy, low-carb meal.

This is one of those easy-peasy meals that’s guaranteed to come to your rescue after a busy day. In fact, it’s one of the meals I often turn to when I come home late, tired, but in the mood to really treat myself to something amazing. The recipe we’re dishing out today is not your average Asian chicken stir-fry. You won’t find this cumin-spiced coconut milk sauce in your mall’s food court, that’s for sure!

Have you ever tried curly, twirly carrot noodles swirling in a velvety, creamy coconut bath loaded with a ridiculously addicting blend of ginger, cumin, coriander, and cardamom? No? Well, you’re in for a treat. Toss in tender, juicy bites of chicken and crisp broccoli, and you’ll taste why this recipe is one of my faves! This satisfying weeknight dinner is gluten-free, low-carb, and Whole30-friendly. Oh, and spoiler alert—this chicken dinner is a winner.

And friends, can we take a sec to chat about the awesomeness of carrot noodles? Yes, the days of other noodles are over. This is the era of carrot noodles. So, if you’ve been loyal to zucchini or sweet potato noodles, it’s time to shake things up. Sautéed with aromatic spices in coconut oil, these noodles take the humble carrot to a whole new level of deliciousness. Carrot noodles bring the same tender-crisp texture but with a subtly sweet twist and way fewer carbs. After all, it’s never too late to prep for hot girl summer.

Is This Cumin Chicken Stir-Fry With Carrot Noodles Healthy?

Umm, yes! This dish sneaks in all the goodness and slays your taste buds with loads of flavor. The chicken breast provides lean protein, so that’s a win.

Broccoli is a good source of fiber and vitamin C. Also, instead of carb-heavy noodles, we’re using carrots. Not only are they tasty, but they also provide fiber and an assortment of vitamins, especially vitamin A.

By the way, vegans, go ahead and swap the chicken with some tofu—this bean protein absorbs and soaks up the sauce beautifully. 

Why Coconut Milk Makes This Stir-Fry Irresistible

There’s something about creamy coconut milk that locks in all the juiciness of the chicken while letting the smooth coconut oil work its magic, turning the outside golden brown and utterly perfect. Coconut milk isn’t just a rich and creamy addition—it’s often used in Southeast Asian cooking. Its subtle sweetness balances bold spices, while its natural fats lend a luscious, silky texture to dishes. It not only enhances flavors but also acts as a carrier for aromatic spices, creating layers of depth and harmony.

And then, just when you think it can’t get any better, you add the leftover coconut milk at the end. It coats every curly swirl of veggie noodles in a rich, velvety hug that mingles with all those warm, spicy flavor profiles. The coconut milk ties everything together, making the dish indulgent yet wholesome.

It’s a comforting meal reimagined in the healthiest and tastiest way. Don’t you just love how food can get you like that?

Serving Suggestions

Honestly, this recipe is a filling meal on its own! However, I have to say—no stir-fry is fully complete without some rice. Sure, you can stick with Steamed Rice or brown rice, but if you’re watching your carbs, both are a no-go. Lucky for you, cauliflower rice is a delicious low-carb substitute.

Recipe