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!
I love stir fry. It’s a staple in our household. Ever better still is noodle stir fry!
Anything with noodles tends to get my vote so when shirataki noodles (affiliate link) were discovered we were over the moon.
Shirataki noodles are absolutely delicious if cooked properly and if they have the right additions. You can’t use them wet out of the package because they will taste just awful. But dry-fry them first and it’s a whole other ballgame!
HOW TO MAKE SHIRATAKI NOODLES TASTE GREAT.
- Most critical thing is to remember not only do you have to rinse and drain them. BUT YOU HAVE TO DRY-FRY also.
- Once you’ve rinsed and drained them, just transfer them to a dry pan and saute them until all the moisture on the bottom of the pan is gone.
If you skip this step, you will not be happy with how these taste. But the good news is, it only takes minutes to do this, and then you can stir in whatever ingredients you like!
This stir fry cooks up nice and quick if you have the ingredients ready to go.
Don’t have a chicken breast cooked and ready? Used canned chicken instead! Just be sure to check the ingredients on the can. Those food manufacturers can be sneaky little buggers!
THE NOODLES in our Low Carb Chicken Stir Fry:
(I was not paid to promote these. I just found them at the store and liked them.)
These are just 2 net carbs for the entire package and are made with konjac flour, chickpea flour, and potato starch.
I found mine at Safeway. But I know there are other manufacturers out there. There are some shirataki noodles on the market which are higher in carbs. So be sure you get these or some that are zero carbs (they do exist, I have just never found them.).
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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!
- 8 ounces shirataki spaghetti
- 1 medium chicken breast, cooked and shredded (or use canned)
- 1/2 cup chopped broccoli
- 1/2 cup thinly sliced celery
- 3 tbsp. oil
- 1 tbsp. garlic powder
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.