Low Carb Chicken Stir-Fry with Noodles and Vegetables
This Low Carb Chicken Stir-Fry with Noodles and Vegetables is a flavorful and nutrient-packed dish that’s perfect for anyone looking to enjoy a healthy, satisfying meal without the extra carbs. Tender slices of marinated chicken breast are stir-fried to perfection with crisp, vibrant vegetables like broccoli, red bell peppers, and carrots, all brought together with the aromatic flavors of garlic, ginger, and sesame oil. The real star here is the shirataki noodles, a low-carb alternative that absorbs the rich umami notes of coconut aminos or soy sauce for a deliciously guilt-free twist on a classic stir-fry. Ready in just 35 minutes, this meal is perfect for weeknight dinners, delivering bold flavors while keeping it light and wholesome. Garnished with scallions and sesame seeds, it’s as visually appealing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Cook for an additional 2-3 minutes to heat everything through.
Garnish with the green parts of the scallions and sesame seeds before serving.
Serve the stir-fry hot and enjoy your low-carb chicken stir-fry with noodles and vegetables!
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 22.4 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2451 mg | 52% | |
*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.
