Low-Carb Chicken Noodle Stir-Fry

Low-Carb Chicken Noodle Stir-Fry

Chicken, carrot, and water chestnuts are tossed with shirataki noodles to make this low-carb stir-fry.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
349 Calories

Recipe Instructions

Step 1
Bring a medium pot of water to a boil. Add chicken breasts; simmer until no longer pink in the center, about 20 minutes.
Step 2
Meanwhile, bring another pot of water to a boil. Add noodles and boil for 2 to 3 minutes. Drain well.
Step 3
Drain chicken and cool until safe to handle, 5 to 10 minutes. Pull apart into bite-sized pieces.
Step 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.
Step 5
Pour chicken broth into the wok. Add noodles and cook until heated through, 3 to 5 minutes.

Ingredients

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

Categories

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