Keto Chow Chicken Stir-Fry

Easy Keto Chow Chicken Stir-Fry with Low Carb Noodles for a light dinner

The creation of this Keto Chow Chicken Stir-Fry recipe was sparked by a sudden realization one evening. My partner and I had recently committed to a ketogenic diet, and while we were enjoying the benefits, we quickly found ourselves missing some of our favorite comfort foods, especially stir-fry dishes packed with noodles and flavorful sauces. Determined to maintain our new dietary goals without sacrificing taste, I set out to recreate a beloved classic in a keto-friendly way.

How to Make a Keto Chow Chicken Stir-Fry

The first challenge was finding a suitable substitute for traditional noodles. After some research, I discovered shirataki noodles, which are low in carbs and have a texture that closely resembles pasta. Excited by this find, I picked up a few packs from our local health food store and got to work.

Next, I focused on the sauce. Traditional stir-fry sauces often contain sugar and high-carb ingredients, so I needed to adapt it without losing flavor. I experimented with tamari, a gluten-free soy sauce, and combined it with fish sauce, apple cider vinegar, and erythritol for sweetness. A pinch of xanthan gum gave the sauce the right thickness without adding carbs.

Marinating the chicken in a blend of sesame oil, tamari, and apple cider vinegar added depth to the dish. The aroma of the marinated chicken sizzling in the pan brought back memories of family dinners. As I cooked, I added in fresh, crunchy vegetables like cabbage, carrots, and bean sprouts, keeping the stir-fry vibrant and nutritious.

The first taste was a revelation. The shirataki noodles absorbed the rich, savory sauce perfectly, and the chicken was tender and flavorful. Sharing this dish with my partner, I felt proud of how we could enjoy our favorite foods while staying true to our health goals. This Keto Chow Chicken Stir-Fry has since become a staple in our weekly meal rotation, reminding us that with a little creativity, we can have the best of both worlds: delicious meals and a healthy lifestyle.

Chef’s Notes – Keto Chow Chicken Stir-Fry

• Rinse the shirataki noodles well to remove any residual odor. Dry frying helps improve their texture by removing excess moisture.
• Ensure the pan is hot before adding the chicken to get a good sear, which locks in juices and enhances flavor.
• Pair the Keto Chow Chicken Stir-Fry with steamed broccoli, Classic Yangzhou Fried Rice or our Shiitake Walnut Taco Salad to round out the meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a nonstick pan over medium heat until warmed through.
• If you enjoy spicy food, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.

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Keto Chicken Stir-Fry

0.0 from 0 votes

Course: Main CourseCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

382

kcal

Total time

30

minutes

Dive into this delicious Keto Chicken Stir-Fry, a low-carb delight that’s perfect for any meal! Packed with tender chicken, crunchy veggies, and flavorful shirataki noodles, this dish is both healthy and satisfying. It’s quick to prepare and sure to become a favorite in your kitchen. Get ready to impress your taste buds with this easy-to-make, nutritious recipe!

Ingredients

• For the Sauce

• 3 tablespoons tamari or soy sauce

• 1 teaspoon fish sauce

• 2 tablespoons apple cider vinegar

• 2 tablespoons erythritol or monk fruit sweetener

• 1/4 cup water

• 1/4 teaspoon xanthan gum

• For the Chicken

• 1 teaspoon apple cider vinegar

• 2 teaspoons tamari or soy sauce

• 1 tablespoon toasted sesame oil

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces

• For the Stir-Fry

• 8 ounces shirataki noodles (spaghetti shape)

• 4 teaspoons avocado oil or olive oil

• 4 cups shredded napa cabbage

• 1 cup julienned carrots

• 1 cup fresh bean sprouts

• 1 bunch green onions, thinly sliced (white and green parts)

• Alternative Ingredients:

• Soy Sauce: Coconut aminos for a gluten-free option.

• Brown Swerve: Any low-carb sweetener like stevia or monk fruit.

• Chicken Thighs: Chicken breast note it may cook faster.

• Shirataki Noodles: Zoodles zucchini noodles or edamame noodles.

• Bean Sprouts: Fresh or canned drain well if using canned.

Directions

• Prepare the Sauce – In a small bowl, whisk together tamari or soy sauce, fish sauce, apple cider vinegar, erythritol or monk fruit sweetener, water, and xanthan gum until well combined. Set aside.
• Marinate the Chicken – In a large bowl, mix apple cider vinegar, tamari or soy sauce, and toasted sesame oil. Add the chicken pieces and toss to coat evenly. Let it marinate while you prepare the other ingredients.
• Cook the Chicken – Heat a large nonstick pan over medium-high heat. Add the marinated chicken pieces in a single layer without overcrowding (cook in batches if necessary). Brown the chicken on both sides for about 2-3 minutes per side until cooked through. Remove from the pan and set aside.
• Prepare the Noodles – Place shirataki noodles in a colander and rinse thoroughly under cold water. Allow most of the liquid to drain off. Return the pan to medium heat and add 2 teaspoons of avocado oil. Add the noodles and dry fry for about 5 minutes, stirring frequently to remove excess moisture.
• Cook the Vegetables – Add the remaining 2 teaspoons of avocado oil to the pan along with shredded cabbage, julienned carrots, and bean sprouts. Toss to coat with oil and cook until the vegetables are slightly softened but still crisp.
• Combine and Finish – Add the prepared sauce and cooked chicken back into the pan with the vegetables and noodles. Bring the mixture to a boil while tossing to coat everything evenly in the sauce. Cook until the chicken reaches an internal temperature of 165°F.
• Garnish and Serve – Remove from heat and stir in thinly sliced green onions. Serve hot and enjoy!

Equipment

• chef’s knife
• cutting board
• nonstick pan
• colander
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 382kcal
• Fat: 27g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 60g
• Fiber: 4g
• Sugar: 5g
• Protein: 23g
• Vitamin A: 5000IU
• Vitamin C: 50mg
• Calcium: 100mg
• Iron: 3mg

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