Keto Chicken Yakisoba

Elevate your low-carb dining experience with this irresistible Keto Chicken Yakisoba, a flavorful twist on the Japanese classic! This dish combines tender stir-fried chicken, vibrant bell peppers, crunchy cabbage, and shirataki noodles—a keto-friendly alternative that's low in carbs and calories but high in satisfaction. Infused with aromatic garlic, fresh ginger, and a savory soy sauce blend sweetened with erythritol, every bite bursts with umami-packed goodness. Ready in just 35 minutes, it’s a perfect weeknight dinner for four, offering bold flavors without compromising your diet. Garnished with fresh green onions, this gluten-free and keto-approved recipe is a delicious way to bring international flair to your table!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 14 ounces shirataki noodles
• 2 tablespoons coconut oil
• 1 red bell pepper
• 1 green bell pepper
• 2 cups cabbage
• 1 carrot
• 4 green onions
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon erythritol
• 0.5 teaspoon black pepper

Directions

Step 1

Thinly slice the chicken breast against the grain and set aside.

Step 2

Rinse the shirataki noodles under cold water, drain, and set aside.

Step 3

Slice the red and green bell peppers into thin strips. Shred or thinly slice the cabbage. Julienne the carrot. Chop the green onions. Mince the garlic cloves and grate the ginger.

Step 4

In a large skillet or wok over medium heat, heat 1 tablespoon of coconut oil. Add the chicken slices and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add and stir-fry the garlic and ginger for about 30 seconds until fragrant.

Step 6

Add the bell peppers, cabbage, and carrot to the skillet. Stir-fry for about 5 minutes or until the vegetables are crisp-tender.

Step 7

Add the shirataki noodles to the skillet with the vegetables and toss to combine.

Step 8

In a small bowl, mix together soy sauce, sesame oil, rice vinegar, erythritol, and black pepper. Pour this sauce over the noodle and vegetable mixture.

Step 9

Return the chicken to the skillet and toss everything together until well combined and heated through, about 2-3 minutes.

Step 10

Serve garnished with chopped green onions.

Nutrition Facts

Serving size	(1527.7g)

Amount per serving	% Daily Value*
Calories	1356.4

Total Fat 59.4g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 6.5g
Cholesterol 385.6mg	0%
Sodium 2143.1mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 21.7g	0%
Total Sugars 17.5g
Protein 152.0g	0%

Vitamin D 22.7IU	0%
Calcium 314.2mg	0%
Iron 9.8mg	0%
Potassium 2556.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 44.6%

Carbs: 16.2%