Low-Carb Chicken Noodle Stir-Fry

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.