Tofu Shirataki Chicken Stir-Fry recipe

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Ingredients

½ (8 ounce) package tofu shirataki noodles, rinsed
2 tablespoons olive oil
1 (4 ounce) cooked skinless, boneless chicken breast
1 cup sliced mushrooms
½ cup sliced zucchini
¼ cup sliced sweet red pepper
1 teaspoon freeze-dried basil
¼ cup sliced onion
1 teaspoon chile paste
2 tablespoons grated Parmesan cheese

Nutrition Info

558.1 calories
carbohydrate: 16.3 g
cholesterol: 93.8 mg
fat: 39.4 g
fiber: 5.9 g
protein: 38.7 g
saturatedFat: 8.2 g
servingSize: -
sodium: 290.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook shirataki noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Drain and rinse again.

  2. Heat olive oil in a skillet over medium heat. Add chicken, mushrooms, zucchini, sweet red pepper, and basil. Cook and stir until vegetables are mostly tender, about 5 minutes. Add cooked noodles, onion, and chile paste. Cook and stir until onion is translucent and vegetables are softened to your liking, about 5 minutes more. Sprinkle with grated Parmesan cheese.

Recipe Yield

1 serving

Recipe Note

Chicken stir-fry with tons of veggies and tofu shirataki noodles - perfect for Atkins® (any phase) or other low-carb diets, or anyone interested in trying (new) shirataki recipes!

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