Keto Stir Fry Chicken Noodles

Say hello to a low-carb delight with this easy and flavorful Keto Stir Fry Chicken Noodles recipe! Featuring tender slices of chicken breast, crisp vegetables like broccoli, bell pepper, and zucchini, and the magical shirataki noodles, this dish is a keto-friendly twist on a takeout classic. The noodles, made from low-carb konjac root, absorb the savory umami of soy sauce (or coconut aminos for a gluten-free alternative) and the nutty richness of sesame oil. With a quick 15-minute prep and just 20 minutes of cooking time, this one-pan stir fry is the perfect weeknight meal for busy keto enthusiasts. Garnished with fresh green onions and sesame seeds for a finishing touch, each bite bursts with flavor and texture, making it a guilt-free indulgence that’s as easy to whip up as it is to devour. Perfect for anyone craving a wholesome and satisfying ketogenic meal!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces (about 12 oz total) Chicken breast
• 14 oz (1 package) Shirataki noodles (konjac noodles)
• 2 tablespoons Coconut oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 3 tablespoons Soy sauce or coconut aminos (for keto-friendly option)
• 1 tablespoon Sesame oil
• 2 cups Broccoli florets
• 1 medium-sized Red bell pepper, sliced
• 1 medium-sized Zucchini, julienned
• 2 stalks Green onions, sliced
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Drain and rinse the shirataki noodles thoroughly under cold water, then boil them in water for 2-3 minutes to remove their natural odor. Drain again and dry well using a kitchen towel. Set aside.

Step 2

Thinly slice the chicken breasts into bite-sized strips. Season with salt and black pepper, mixing to coat evenly.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

Step 5

Add the broccoli florets, red bell pepper slices, and julienned zucchini to the pan. Stir fry for 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Step 6

Return the cooked chicken to the pan. Add the prepared shirataki noodles and stir well to combine.

Step 7

Drizzle the soy sauce (or coconut aminos) and sesame oil over the stir fry. Stir until everything is evenly coated and heated through, about 2-3 minutes.

Step 8

Taste and adjust salt and pepper if necessary. Sprinkle with sliced green onions and sesame seeds, if desired, before serving.

Step 9

Serve hot and enjoy your Keto Stir Fry Chicken Noodles!

Nutrition Facts

Serving size	(1631.9g)

Amount per serving	% Daily Value*
Calories	1588.1

Total Fat 68.4g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 9.6g
Cholesterol 585.1mg	0%
Sodium 6243.9mg	0%
Total Carbohydrate 41.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 10.4g
Protein 205.2g	0%

Vitamin D 0IU	0%
Calcium 313.9mg	0%
Iron 8.4mg	0%
Potassium 2940.8mg	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: 38.4%

Protein: 51.3%

Carbs: 10.3%