Keto friendly chicken stir fry from CJ’s kitchen. Follow the recipe card below for the ingredients and complete cooking directions.

Equipment

This recipe uses Wok Stir Fry Pan.

Recipe photos

Watch the recipe video on YouTube. The recipe card below includes the cooking directions.

Print Pin

Course: Main Course

Cuisine: Chinese

Prep Time: 15

Cook Time: 15

1 Pkg Vegan high protein low carb ramen noodles I used IMMI noodles https://amzn.to/4jJJdhQ
2-3 lbs Boneless skinless chicken thighs sliced thin.
1 tbsp All purpose spicy seasoning. I used my West Coast Shake https://unclestevesshake.com/ols/products/cjs-west-coast-shake
1 cup Shredded carrots.
1 cup Shredded red cabbage.
1 cup Diced asparagus.
1 cup Sliced orange bell pepper.
1 cup Beansprouts.
1 Medium sweet onion, sliced thin.
3 Cloves of garlic minced.
1/2 cup Soy sauce.
2 tbsp Canola oil.
2 tbsp Sesame oil.
1 tsp Salt.

Prior to cooking, season the chicken and let marinade in the fridge for at least an hour.
Hydrate the noodles in hot water and set aside.
In wok or large pan, heat on high and pour in the canola oil.
Once the oil is hot, carefully add the onions and bell peppers. Add the salt and sauté them for 2-3 minutes.
Then add the garlic, asparagus and carrots. Sauté for another 2-3 minutes.
Stir in the chicken and cook the chicken all the way through.
Add in the cabbage, sprouts and noodles. Give it all a mix.
Pour over the sesame oil and soy sauce. Mix it all together.
Keep moving and mixing everything over high heat for another 2-3 minutes.
Remove from the heat, serve and enjoy!