Description
Enjoy your favorite Chinese food on Keto with this low carb classic.
Ingredients
- 2 3-oz packs (170 g) of shirataki noodles
- 1 Tablespoon (15 ml) of olive oil
- 2 skinless, deboned chicken breasts (400 g), diced
- 1/2 green bell pepper (60 g), seeds removed and sliced into strips
- 1/2 red bell pepper (60 g), seeds removed and sliced into strips
- 2 garlic cloves (6 g), peeled and minced
- 2 Tablespoons (10 g) of fresh ginger, peeled and minced
- 3 oz (80 g) of bamboo shoots, drained
- 2 Tablespoons (35 g) of Keto ketchup
- 1 Tablespoon (15 ml) of rice wine vinegar
- 1/2 Tablespoon (8 ml) of gluten-free tamari sauce
- chopped cilantro, to garnish
Instructions
- Rinse the shirataki noodles well under cold, running water. Place into a pan of simmering water and set aside to keep warm.
- Heat the olive oil in a wok and once hot, fry the chicken pieces until lightly colored and cooked through.
- Reduce heat to moderate and add the peppers, garlic, ginger, and bamboo. Cook for two minutes until they have softened and started to caramelize.
- Add the Keto ketchup, vinegar and tamari to the wok. Cook the mixture until the sauce reduces and coats the chicken and vegetables.
- Drain the noodles and top with chicken and vegetables. Garnish with chopped cilantro and enjoy.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
Nutrition
- Calories: 241
- Sugar: 2 g
- Fat: 14 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 24 g