Best Low Carb Chicken Stir Fry Recipes

LOW-CARB CHICKEN NOODLE STIR-FRY

Steps:

• 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.

LOW CARB CHICKEN STIR FRY

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.

STIR FRY CHICKEN (LOW CARB)

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.