Best 4 Low Carb Chicken Noodle Stir Fry Recipes
Are you seeking a wholesome and flavorful low-carb meal that combines the goodness of chicken, crisp vegetables, and a savory sauce? Look no further than our comprehensive guide to the best low-carb chicken noodle stir fry recipes. These delectable dishes will tantalize your taste buds while keeping you on track with your low-carb diet goals! Get ready to embark on a culinary journey, as we present a symphony of flavors and textures in our specially curated collection of low-carb chicken noodle stir fry recipes.
Here are our top 4 tried and tested recipes!
KETO CHICKEN STIR FRY
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
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)
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
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
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
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
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
Tips:
- Use a variety of vegetables. This will add color, flavor, and nutrients to your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Marinate the chicken. This will help it to tenderize and flavor it.
- Use a hot wok or skillet. This will help to sear the chicken and vegetables and prevent them from sticking.
- Stir-fry in batches. This will prevent the chicken and vegetables from overcrowding the pan and cooking unevenly.
- Add the sauce at the end. This will help to prevent it from burning.
- Serve immediately. Stir-fries are best served hot and fresh.
Conclusion:
Low-carb chicken noodle stir-fry is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover chicken and vegetables. With a little planning and preparation, you can have a delicious and satisfying stir-fry on the table in no time.
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