Keto Chicken Chow Fun
Elevate your low-carb dining experience with this irresistible Keto Chicken Chow Fun! Inspired by the beloved Chinese stir-fry, this recipe swaps traditional rice noodles for shirataki noodles, making it perfect for keto enthusiasts. Tender strips of marinated chicken are stir-fried to golden perfection alongside aromatic garlic, ginger, vibrant red bell pepper, and nutrient-packed bok choy, all brought together in a rich umami sauce of coconut aminos and sesame oil. Quick to prepare and brimming with bold flavors, this dish is a guilt-free indulgence that’s ready in just 35 minutes. Serve piping hot for a satisfying meal that’s light on carbs but big on taste—perfect for busy weeknights or healthy entertaining!
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Recipe Information
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
Instructions
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.
Rinse the shirataki noodles in cold water and boil for 2-3 minutes to remove any residual odor. Drain and set aside.
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.
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.
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.
Add the red bell pepper and bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
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.
Toss everything well to combine and heat through, cooking for an additional 2-3 minutes.
Garnish with the green parts of the chopped green onion before serving.
Serve hot and enjoy your Keto Chicken Chow Fun, packed with flavor and crunch!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 17.0 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2648 mg | 56% | |
*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.
