Low Carb Chicken Stir-Fry with Noodles and Vegetables

Savor the bold flavors of this Low Carb Chicken Stir-Fry with Noodles and Vegetables, a deliciously wholesome meal that's perfect for those seeking a lighter, nutrient-packed dinner. Featuring tender strips of marinated chicken, crisp-tender vegetables like broccoli, carrots, and red bell peppers, and guilt-free shirataki noodles, this dish is as satisfying as it is low-carb. Fragrant toasted sesame oil, fresh garlic, and ginger infuse every bite with mouthwatering Asian-inspired flair, while a sprinkle of scallions and sesame seeds adds the perfect finishing touch. Ready in just 35 minutes, this quick, one-pan recipe is an ideal choice for busy weeknights or meal prepping! Whether you're following a keto diet or simply looking for a healthier stir-fry recipe, this dish is sure to become a household favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons coconut aminos or low-sodium soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic
• 1 inch piece ginger
• 1 whole red bell pepper
• 2 cups broccoli florets
• 1 cup carrots
• 2 packages shirataki noodles
• 3 stalks scallions
• 1 tablespoon sesame seeds
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by slicing the chicken breasts into thin strips. In a medium bowl, combine the chicken strips with 2 tablespoons of coconut aminos or soy sauce, and set aside to marinate for 10 minutes.

Step 2

While the chicken is marinating, mince the garlic and grate the ginger. Slice the red bell pepper into thin strips. Chop the scallions, separating the white and green parts.

Step 3

Prepare the shirataki noodles according to package instructions. Typically, this involves draining the noodles, rinsing them well under cold water, and boiling them for a couple of minutes.

Step 4

Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.

Step 6

Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 7

Return the cooked chicken to the skillet, along with the prepared shirataki noodles. Add the remaining tablespoon of coconut aminos or soy sauce, and black pepper, then toss everything to combine well.

Step 8

Cook for an additional 2-3 minutes to heat everything through.

Step 9

Garnish with the green parts of the scallions and sesame seeds before serving.

Step 10

Serve the stir-fry hot and enjoy your low-carb chicken stir-fry with noodles and vegetables!

Nutrition Facts

Serving size	(1422.8g)

Amount per serving	% Daily Value*
Calories	1301.7

Total Fat 50.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 13.9g
Cholesterol 385.6mg	0%
Sodium 1299.7mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 21.1g	0%
Total Sugars 22.4g
Protein 152.8g	0%

Vitamin D 4.5IU	0%
Calcium 322.6mg	0%
Iron 9.8mg	0%
Potassium 2450.7mg	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: 35.0%

Protein: 47.2%

Carbs: 17.8%