Keto Chicken Yakisoba
Dive into flavor and nutrition with this Keto Chicken Yakisoba recipe—a low-carb twist on the beloved Japanese stir-fry classic! Featuring tender, stir-fried chicken breast, vibrant veggies like bell peppers, cabbage, and carrots, and keto-friendly shirataki noodles, this dish delivers all the bold, savory goodness without the carbs. A fragrant sauce combining soy sauce, sesame oil, and a hint of sweetness from erythritol ties everything together, while fresh ginger and garlic add a zingy depth. Ready in just 35 minutes, this easy skillet meal is perfect for a quick keto dinner and makes for a colorful and satisfying plate. Garnish with chopped green onions for that authentic finishing touch!
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Recipe Information
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
Instructions
Thinly slice the chicken breast against the grain and set aside.
Rinse the shirataki noodles under cold water, drain, and set aside.
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.
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.
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.
Add the bell peppers, cabbage, and carrot to the skillet. Stir-fry for about 5 minutes or until the vegetables are crisp-tender.
Add the shirataki noodles to the skillet with the vegetables and toss to combine.
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.
Return the chicken to the skillet and toss everything together until well combined and heated through, about 2-3 minutes.
Serve garnished with chopped green onions.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.5 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2556 mg | 54% | |
*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.
