Low Carb Chicken Stir Fry Food
LOW CARB CHICKEN STIR FRY RECIPE
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!
Provided by Bailey
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- 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.
- Serve.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 7 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 125 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 18 g
KETO CHICKEN STIR FRY
I love that I can make low carb Chinese food whenever I'm craving it and trust me when I tell you this keto chicken stir fry recipe is a big winner!
Provided by Lindsey Hyland
Categories dinners
Time 30m
Number Of Ingredients 15
Steps:
- In a large bowl, whisk sauce ingredients together until smooth.
- Place chicken breast (3 Pounds) in sauce, and toss to coat. Place in the fridge for 15 minutes while you prep the veggies.
- Heat oil (1 tablespoon) in a large skillet.
- Once shimmering, add broccoli (3 cups) and sliced bell pepper (1). Cook until veggies begin to soften (about 5 minutes).
- Remove veggies from the pan and set aside.
- Heat remaining oil in the skillet.
- Remove chicken from the marinade, and cook on medium-high heat for 2-3 minutes on each side. The inside should be slightly pink still, and the outside should be seared.
- Add veggies back to the pan, along with the sauce from the marinade.
- Bring the sauce to a boil.
- Cook meat and veggies in the sauce until the chicken is cooked through (no longer pink in the center), and the veggies are tender. (About 5-7 minutes depending on the heat in your pan).
- Serve over cauliflower rice, with sliced green onions, peanuts, and sesame seeds. Enjoy!
Nutrition Facts : Calories 275 kcal, Carbohydrate 11 g, Protein 42 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1660 mg, Fiber 3 g, ServingSize 1 serving
LOW CARB CHICKEN STIR FRY
I am on a low carb diet but was tired of being hungry, this recipe has a lot of veggies and fiber to make you feel full.
Provided by Nick01
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into bite sized peices.
- Cut up veggies into 14 inch peices,except snow peas and broccoli.
- Add olive oil and cook chicken on medium heat until done.
- Add veggies,garlic,basil and red pepper.
- Cook on medium heat ,covered, for 8-10 minutes.
Nutrition Facts : Calories 378, Fat 10.2, SaturatedFat 1.8, Cholesterol 132, Sodium 170.7, Carbohydrate 13.5, Fiber 2.6, Sugar 3.9, Protein 57.5
STIR FRY CHICKEN (LOW CARB)
Make and share this Stir Fry Chicken (Low Carb) recipe from Food.com.
Provided by SEvans
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
- heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
- Add sauce previously combined and stir gogether to coat all vegetables.
- mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
- Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.
Nutrition Facts : Calories 693.7, Fat 35, SaturatedFat 8, Cholesterol 141, Sodium 1479.4, Carbohydrate 44, Fiber 7.5, Sugar 9.8, Protein 52.6
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