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

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

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.