Easy Chicken Stir Fry with Low Carb Noodles

Servings: 4

Ingredients:

• 1-2 lbs chicken tenderloins or chicken breast 

• 2 packages shirataki noodles or zoodles

• ½ small green cabbage, shredded

• 4-5 large crimini mushrooms, sliced  

• 1 large bell peppers (red and green), cut in pieces 

• ½ onion, cut in pieces 

• 1 zucchini, sliced  

• 1-2 carrots, slices 

• Coconut aminos 

• Sesame oil

• Sriracha 

• Salt and pepper to taste

Directions:

1. You want to start off by seasoning your chicken. I’m just using salt and pepper, but you can season with anything you want.

2. Heat up a large saute pan with avocado oil and cook your chicken. Cook for 5 mins on each side. 

3. You’ll also take this time to prep your vegetables and your noodles. For your noodles, you’ll want to thoroughly wash them by running them under water while in a strainer. 

4. Remove your chicken from your pan and cook your veggies. I’ll typically cook the veggies that I know will take more time (onion, bell peppers, carrots, etc), then add the zucchini and mushrooms at the end. 

5. Add your noodles and chicken and cook for 2-3 minutes. At this point, you can add all of your seasonings as well - the coconut aminos, sesame oil, sriracha. 

6. Taste, adjust and enjoy!
   

Nutrition:

Nutrition per serving:

• Calories - 303

• Fat - 4g

• Protein - 55g

• Total Carbs - 12g 

• Net Carbs - 8g

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