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

  1. Heat Oil in a Large Skillet:
    • In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
  2. 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

  1. Add Remaining Oil to the Skillet:
    • Add the remaining 1 tablespoon of oil to the skillet.
  2. Sauté Garlic and Ginger:
    • Add the minced garlic and ginger, stirring for 1-2 minutes until fragrant.
  3. 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

  1. 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.
  2. Combine Noodles with Veggies:
    • Add the low-carb noodles to the skillet with the vegetables, stirring to combine.
  3. Add Sauce Ingredients:
    • Pour in the soy sauce (or tamari), rice vinegar, and sesame oil. Stir well, coating everything in the sauce.
  4. 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

  1. Transfer to Serving Plates:
    • Divide the stir-fry into bowls or plates.
  2. Garnish and Enjoy:
    • Garnish with sesame seeds and sliced green onions. Serve hot, and enjoy your keto-friendly stir-fry!

Tips and Variations:

  1. Switch Up the Protein: Substitute chicken with shrimp, beef, or tofu for different flavors.
  2. Add Spice: Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
  3. 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!