Low Carb Chicken Noodle Stir Fry Recipes

LOW CARB CHICKEN STIR FRY RECIPE

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.

KETO CHICKEN STIR FRY

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!

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!

LOW CARB CHICKEN STIR FRY

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.

LOW-CARB CHICKEN NOODLE STIR-FRY

Steps:

• Bring a medium pot of water to a boil. Add chicken breasts; simmer until no longer pink in the center, about 20 minutes.
• Meanwhile, bring another pot of water to a boil. Add noodles and boil for 2 to 3 minutes. Drain well.
• Drain chicken and cool until safe to handle, 5 to 10 minutes. Pull apart into bite-sized pieces.
• 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.
• Pour chicken broth into the wok. Add noodles and cook until heated through, 3 to 5 minutes.