Keto Chicken Chow Fun
Dive into the bold, savory flavors of Keto Chicken Chow Fun, a low-carb twist on the beloved Chinese takeout classic! This recipe swaps traditional rice noodles with shirataki noodles, creating a keto-friendly base that's both light and satisfying. Tender strips of marinated chicken thighs come alive when stir-fried with aromatic garlic, ginger, and sesame oil, while vibrant veggies like red bell pepper and bok choy add a pop of color and crunch. Coconut aminos provide a soy-free umami boost, tying the dish together with a rich, yet balanced sauce. Ready in just 35 minutes, this one-pan meal is perfect for busy weeknights and serves up wholesome comfort without the carb overload. Garnished with fresh green onion, this dish is as beautiful as it is delicious—ideal for anyone seeking a healthy, flavorful Asian-inspired dinner.
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Ingredients
- 1 pound Boneless Chicken Thighs
- 3 tablespoons Coconut Aminos
- 2 tablespoons Sesame Oil
- 2 tablespoons Avocado Oil
- 16 ounces Shirataki Noodles
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 medium Red Bell Pepper
- 2 stalks Green Onion
- 2 cups Bok Choy
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
Directions
Step 1
Start by preparing the ingredients. Slice the chicken thighs into thin strips. Mince the garlic cloves and finely chop the ginger. Cut the red bell pepper into thin strips. Chop the green onions, separating the white and green parts. Roughly chop the bok choy.
Step 2
Rinse the shirataki noodles in cold water and boil for 2-3 minutes to remove any residual odor. Drain and set aside.
Step 3
In a medium-sized bowl, mix the chicken strips with 1 tablespoon of coconut aminos and 1 tablespoon of sesame oil. Let them marinate while you prepare the other ingredients.
Step 4
In a large non-stick skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the marinated chicken strips and stir-fry until they are cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add another tablespoon of avocado oil. Sauté the minced garlic, ginger, and the white parts of the green onions for about 1 minute until fragrant.
Step 6
Add the red bell pepper and bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Step 7
Return the chicken to the skillet and add the boiled shirataki noodles. Pour in the remaining 2 tablespoons of coconut aminos and 1 tablespoon of sesame oil. Season with salt and black pepper.
Step 8
Toss everything well to combine and heat through, cooking for an additional 2-3 minutes.
Step 9
Garnish with the green parts of the chopped green onion before serving.
Step 10
Serve hot and enjoy your Keto Chicken Chow Fun, packed with flavor and crunch!
Nutrition Facts
| Serving size | (1521.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1445.8 |
| Total Fat 101.5g | 0% |
| Saturated Fat 20.1g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 393.1mg | 0% |
| Sodium 2420.4mg | 0% |
| Total Carbohydrate 43.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 17.0g | |
| Protein 98.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 519.2mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2648.1mg | 0% |
Source of Calories