Low-Carb Chicken Noodle Stir-Fry recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Ingredients

2 (4 ounce) boneless, skinless chicken breasts
1 (7 ounce) package shirataki noodles, drained
2 tablespoons vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 (8 ounce) can sliced water chestnuts, drained
1 medium carrot, shredded
3 tablespoons soy sauce
1 pinch garlic salt, or to taste
ground black pepper to taste
½ cup chicken broth

Nutrition Info

349.1 calories
carbohydrate: 26.9 g
cholesterol: 60 mg
fat: 16.3 g
fiber: 7.6 g
protein: 26 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1898.6 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a medium pot of water to a boil. Add chicken breasts, simmer until no longer pink in the center, about 20 minutes.

  2. Meanwhile, bring another pot of water to a boil. Add noodles and boil for 2 to 3 minutes. Drain well.

  3. Drain chicken and cool until safe to handle, 5 to 10 minutes. Pull apart into bite-sized pieces.

  4. Heat oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, 3 to 5 minutes. Add chicken, water chestnuts, carrot, soy sauce, garlic salt, and pepper. Mix well until blended and carrot is tender, about 4 minutes.

  5. Pour chicken broth into the wok. Add noodles and cook until heated through, 3 to 5 minutes.

Recipe Yield

2 servings

Recipe Note

Nearly zero carbs thanks to shirataki noodles.

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