Keto Stir Fry Chicken Noodles
Satisfy your cravings for Asian-inspired flavors while staying true to your low-carb lifestyle with this Keto Stir Fry Chicken Noodles recipe! Packed with tender strips of seasoned chicken breast, an array of vibrant and crunchy veggies like broccoli, red bell pepper, and zucchini, and keto-friendly shirataki noodles, this dish is a perfect balance of health and indulgence. Infused with fragrant garlic, ginger, and a splash of soy sauce or coconut aminos, it delivers bold umami flavors in every bite. The recipe uses simple, wholesome ingredients and can be whipped up in just 35 minutes, making it a quick and nutritious solution for busy weeknights. Finished with sesame oil, green onions, and (optional) sesame seeds for a delightful crunch, these stir fry chicken noodles are as tasty as they are guilt-free. Perfect for meal prep or a hearty family dinner, this recipe is sure to become a low-carb favorite!
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Recipe Information
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)
Instructions
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.
Thinly slice the chicken breasts into bite-sized strips. Season with salt and black pepper, mixing to coat evenly.
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.
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.
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.
Return the cooked chicken to the pan. Add the prepared shirataki noodles and stir well to combine.
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.
Taste and adjust salt and pepper if necessary. Sprinkle with sliced green onions and sesame seeds, if desired, before serving.
Serve hot and enjoy your Keto Stir Fry Chicken Noodles!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 20.6 g | 73% | |
| Total Sugars | 3.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 814 mg | 17% | |
*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.
