Introduction: This Keto Chicken Stir-Fry with Low-Carb Noodles is a delicious, low-carb twist on the classic stir-fry. Packed with tender chicken, crisp vegetables, and keto-friendly noodles, it’s a satisfying and flavorful meal that’s ready in under 30 minutes. With a savory garlic and ginger sauce, this dish is perfect for busy weeknights when you want something healthy, filling, and packed with flavor.
Ingredients:
1 lb boneless, skinless chicken breast or thigh, sliced into thin strips
2 tablespoons avocado oil or olive oil, divided
1 medium bell pepper, thinly sliced
1 medium zucchini, spiralized or sliced into thin strips
1 cup broccoli florets
1 cup mushrooms, sliced
1 cup shredded cabbage (optional for extra crunch)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pack low-carb noodles (such as shirataki noodles or zucchini noodles, rinsed and drained)
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt and black pepper, to taste
Sesame seeds and sliced green onions, for garnish
Instructions:
Step 1: Prepare the Chicken
Heat Oil in a Large Skillet:
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
Cook the Chicken:
Add the sliced chicken, season with a little salt and pepper, and stir-fry for 5-7 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.
Step 2: Stir-Fry the Vegetables
Add Remaining Oil to the Skillet:
Add the remaining 1 tablespoon of oil to the skillet.
Sauté Garlic and Ginger:
Add the minced garlic and ginger, stirring for 1-2 minutes until fragrant.
Add Vegetables:
Add the bell pepper, broccoli, mushrooms, zucchini, and cabbage (if using). Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Step 3: Add the Noodles and Sauce
Prepare Low-Carb Noodles:
If using shirataki noodles, rinse them thoroughly and pat them dry. If using spiralized zucchini, lightly pat dry with a paper towel to remove excess moisture.
Combine Noodles with Veggies:
Add the low-carb noodles to the skillet with the vegetables, stirring to combine.
Add Sauce Ingredients:
Pour in the soy sauce (or tamari), rice vinegar, and sesame oil. Stir well, coating everything in the sauce.
Return Chicken to Skillet:
Add the cooked chicken back to the skillet and toss to combine with the noodles and veggies. Stir-fry for an additional 2-3 minutes to heat everything through.
Step 4: Serve and Garnish
Transfer to Serving Plates:
Divide the stir-fry into bowls or plates.
Garnish and Enjoy:
Garnish with sesame seeds and sliced green onions. Serve hot, and enjoy your keto-friendly stir-fry!
Tips and Variations:
Switch Up the Protein: Substitute chicken with shrimp, beef, or tofu for different flavors.
Add Spice: Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.
Nutritional Information (Per Serving, Approx. 4 Servings):
Calories: 250
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Protein: 25g
Fat: 15g
WW SmartPoints (Per Serving):
Each serving has approximately 6 SmartPoints on the Weight Watchers program, depending on specific ingredients used.
This Keto Chicken Stir-Fry with Low-Carb Noodles is a quick, satisfying, and flavorful meal that’s low in carbs but high in nutrients and protein. With tender chicken, fresh vegetables, and keto-friendly noodles, it’s a complete meal that’s perfect for any night of the week. Enjoy!
