Best 10 Minute Keto Chicken Stir-Fry with Shirataki Noodles

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Who doesn’t love Asian food? Try this keto chicken stir-fry recipe that has just a few ingredients (and no rice or noodles to use up your carbs!). It’s great on a keto diet because it’s full of healthy fats, but it’s also a great way to use up some of those extra chicken thighs. I love making a big batch of this and then using it as a base for other keto recipes.

When it comes to a weeknight dinner, I like to keep things simple. The taste of fresh, simple ingredients usually gets my palate and stomach ready for delicious, satisfying food. I like to keep my recipes pretty simple, too, so that I can easily adapt them to different tastes and kitchen items. This recipe is no different. I think you will notice a difference when you make it.

It’s time to try keto! This keto chicken stir-fry recipe uses a popular Japanese-style noodle that is typically made from kelp flour. This recipe calls for shirataki noodles, which are wheat-free and lower in carbohydrates than regular wheat noodles. These noodles are also known as konnyaku noodles or konjac noodles, and they are often sold as a vegan substitute for regular noodles.

Keto chicken Stir-fry

Keto Chicken Stir-Fry with Shirataki Noodles

In the comfort of your own kitchen, enjoy the finest of Asian fast food. The secret ingredient in this delicious, healthy—and quick—keto chicken stir-fry meal is naturally gluten-free noodles.

Ingredients

227 gmTofu Shirataki spaghetti noodles
3 tbspCoconut oil
341 gmChicken thighs, boneless, skinless
1 pinchSalt
1 dashBlack pepper
3 medium stalk(s)Celery
142 gmOyster mushroom
1/2 medium pepper(s)Orange bell pepper
2 tbspSesame oil (for sauce)
2 tbspWater (for sauce)
1 tbspRice vinegar, apple cider vinegar (for sauce)
1 tbspSoy sauce, tamari (for sauce)
1 tbspSriracha (for sauce)
1 clove(s)Garlic (minced; for sauce)
1 fruitLime (juiced and zested; for sauce)

Instructions

  1. Rinse the noodles well in a colander under running water for 1-2 minutes. Squeeze out every last drop of water. The texture will be better with less water.
  2. Season the chicken with salt and pepper after cutting it into thin pieces. In a frying pan or wok, heat the oil and cook the chicken for 5-7 minutes, turning periodically.
  3. Add the celery, mushrooms, and bell pepper after the chicken has started to brown somewhat. Cook for a total of 2-3 minutes.
  4. In a small bowl, combine all of the sauce ingredients. Combine all of the ingredients in a large mixing bowl and put aside.
  5. Toss the noodles with the chicken and veggies in the pan. Continue to cook for another 2 minutes.
  6. Toss half of the sauce into the pan to mix. Save the remainder for when you’re ready to serve so you may tweak the flavor to your liking.

The dish was originally created in the late 1980’s by a chef at the Shirakaba Inn in Kyoto, Japan, and it was created for a low-carb, low-calorie diet. And… that’s it. No one knows when or where it was invented, or what people originally ate with it.. Read more about konjac noodles tesco and let us know what you think.

Frequently Asked Questions

Are shirataki noodles good for Keto?

Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles.

Are shirataki noodles bad for you?

Shirataki noodles are not bad for you. They are made from a type of yam and contain no gluten, so they are safe for people with celiac disease or gluten intolerance. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.

How do you get sauce to stick to shirataki noodles?

Sauce will not stick to shirataki noodles.

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