Low-Carb Chicken Noodle Stir-Fry recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Ingredients
- 2 (4 ounce) boneless, skinless chicken breasts 1 (7 ounce) package shirataki noodles, drained 2 tablespoons vegetable oil 1 small onion, chopped 3 cloves garlic, minced 1 (8 ounce) can sliced water chestnuts, drained 1 medium carrot, shredded 3 tablespoons soy sauce 1 pinch garlic salt, or to taste ground black pepper to taste ½ cup chicken broth
Nutrition Info
- 349.1 caloriescarbohydrate: 26.9 gcholesterol: 60 mgfat: 16.3 gfiber: 7.6 gprotein: 26 gsaturatedFat: 2.8 gservingSize: -sodium: 1898.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Chicken Noodle Stir-Fry
Directions
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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.