Low Carb Chicken Noodle Stir Fry Recipes

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KETO CHICKEN STIR FRY



Keto Chicken Stir Fry image

I love that I can make low carb Chinese food whenever I'm craving it and trust me when I tell you this keto chicken stir fry recipe is a big winner!

Provided by Lindsey Hyland

Categories     dinners

Time 30m

Number Of Ingredients 15

1/4 Cup Golden Swerve or Lakanto (see sweetener notes below)
1 Teaspoon Xanthan Gum
2/3 Cup Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Garlic (minced)
1 Tablespoon Ginger (grated)
2 Tablespoons Sesame Oil (dark, divided)
3 Pounds Chicken Breast (skinless + boneless. Thinly sliced*)
3 Cups Broccoli
1 Bell Pepper (sliced)
1 Teaspoon Kosher Salt
Cauliflower Rice
Green Onions (sliced)
Roasted Peanuts (chopped)
Sesame Seeds

Steps:

  • In a large bowl, whisk sauce ingredients together until smooth.
  • Place chicken breast (3 Pounds) in sauce, and toss to coat. Place in the fridge for 15 minutes while you prep the veggies.
  • Heat oil (1 tablespoon) in a large skillet.
  • Once shimmering, add broccoli (3 cups) and sliced bell pepper (1). Cook until veggies begin to soften (about 5 minutes).
  • Remove veggies from the pan and set aside.
  • Heat remaining oil in the skillet.
  • Remove chicken from the marinade, and cook on medium-high heat for 2-3 minutes on each side. The inside should be slightly pink still, and the outside should be seared.
  • Add veggies back to the pan, along with the sauce from the marinade.
  • Bring the sauce to a boil.
  • Cook meat and veggies in the sauce until the chicken is cooked through (no longer pink in the center), and the veggies are tender. (About 5-7 minutes depending on the heat in your pan).
  • Serve over cauliflower rice, with sliced green onions, peanuts, and sesame seeds. Enjoy!

Nutrition Facts : Calories 275 kcal, Carbohydrate 11 g, Protein 42 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1660 mg, Fiber 3 g, ServingSize 1 serving

HOISIN CHICKEN NOODLE STIR FRY (LOW CARB)



Hoisin Chicken Noodle Stir Fry (Low Carb) image

This low carb Asian inspired hoisin chicken stir fry contains a combination of wheat and zucchini noodles and comes together in minutes. It is a healthy and delicious dinner idea the whole family will enjoy.

Provided by Monika Dabrowski

Categories     Dinner     Main

Time 16m

Number Of Ingredients 11

500 g chicken breast (skinless, cut into thin strips (approx.1cm))
4 tbsp Hoisin sauce
1½ medium zucchini (spiralized)
2 noodle nests (regular or wholewheat)
3 garlic cloves (chopped into matchsticks or finely chopped)
1 tbsp fresh ginger (chopped into matchsticks or finely chopped)
1 tsp chili flakes (or less if you want less heat)
2 spring onions
3 tbsp peanut or vegetable oil
Zest of 1 lime (and a drizzle of lime juice)
handful of cashews (for serving)

Steps:

  • Boil the noodles in salted water according to the packet instructions (or use ready-to-eat noodles). In a mixing bowl combine the chicken with 2 tablespoons of the hoisin sauce and 1 tablespoon of the oil and stir thoroughly. Set aside while you prepare the other ingredients.
  • In a wok heat up 1 tablespoon of the oil, add the chicken and stir fry over a fairly high heat for about 4 minutes or until cooked through. Transfer into a bowl (along with the juices) and set aside.
  • Wipe the wok clean (or give a quick rinse and wipe), heat up another tablespoon of the oil, add the garlic, ginger, chili flakes and spring onion (only the bulbs, roughly sliced) and stir fry over a medium heat for 3 minutes.
  • Toss in the spiralized zucchini, the rest of the hoisin sauce, sesame oil and stir to combine. Add the chicken (along with the juices) and noodles and stir fry for another 30 seconds just to heat through.
  • Remove from the heat, add a drizzle of soy sauce (or water if needed), scatter the sliced green onions, cashews and lime zest over the top, drizzle over a little lime juice and serve!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 11 g, Protein 28 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 421 mg, Fiber 2 g, Sugar 6 g, Calories 290 kcal

LOW CARB CHICKEN STIR FRY RECIPE



Low Carb Chicken Stir Fry Recipe image

This Low Carb Chicken Stir Fry Recipe will easily become a staple on your dinner menu. We've got chicken, vegetables and low carb noodles teaching how to make them all come together to make a chicken stir fry that taste great!

Provided by Bailey

Categories     Main Course

Time 25m

Number Of Ingredients 6

8 ounces shirataki spaghetti
1 medium chicken breast, cooked and shredded (or use canned)
1/2 cup chopped broccoli
1/2 cup thinly sliced celery
3 tbsp. oil
1 tbsp. garlic powder

Steps:

  • Drain the noodles from their liquid.
  • In an un-oiled skillet, dry-fry the spaghetti until the bottom of the pan is completely dry (or as close to it as you can get). Remove from pan and set aside.
  • In the same pan, add the oil, chicken and vegetables and saute until the vegetables are cooked to your liking.
  • Quickly stir in the noodles and the garlic powder and stir until well combined.
  • Serve.

Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 7 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 125 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 18 g

LOW CARB CHICKEN STIR FRY



Low Carb Chicken Stir Fry image

I am on a low carb diet but was tired of being hungry, this recipe has a lot of veggies and fiber to make you feel full.

Provided by Nick01

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless skinless chicken
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 cups freshly cut mushrooms
1 (8 ounce) bag snow peas
1 small yellow onion, diced
12 ounces broccoli florets
6 garlic cloves
3 teaspoons crushed red pepper flakes (optional)
3 teaspoons basil
3 tablespoons olive oil

Steps:

  • Cut chicken into bite sized peices.
  • Cut up veggies into 14 inch peices,except snow peas and broccoli.
  • Add olive oil and cook chicken on medium heat until done.
  • Add veggies,garlic,basil and red pepper.
  • Cook on medium heat ,covered, for 8-10 minutes.

Nutrition Facts : Calories 378, Fat 10.2, SaturatedFat 1.8, Cholesterol 132, Sodium 170.7, Carbohydrate 13.5, Fiber 2.6, Sugar 3.9, Protein 57.5

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