Recipe Category: Chicken
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Ingredients
Makes 4 :Servings
Prep: 10 minutes
Cooking Time: 20 minutes
Serving size 1/4 of recipe
Calories 186 Protein 26 g Carbohydrates 14 g Fat g Fiber 6 g Sugar 2 g Sodium 567 mg
- 28 ounces shirataki noodles (see Tip)
For the sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons low-calorie BBQ sauce
- 11/2 tablespoons rice vinegar
- 1/4 teaspoon (1 g) stevia in the raw or 2 teaspoons coconut sugar
- 1 teaspoon peeled and minced ginger
- 1 tablespoon sriracha (optional)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 teaspoon arrowroot powder
- 1 teaspoon smoked paprika
- black pepper.
- avocado oil spray or olive oil spray.
- 1 green bell pepper, sliced into strips
- 1/3 cup chopped red onion
- garnish: 1 tablespoon sesame seeds, chopped fresh green onion
Method
- Drain the shirataki noodles, place them in a microwave-safe bowl, and microwave for 3 minutes
- Empty the noodles onto a plate lined with paper towels and pat them dry
- To make the sauce, mix together the soy sauce, BBQ sauce, vinegar, stevia, ginger, sriracha (if using), and 3 tablespoons of water
- Set aside
- Place the chicken pieces in a large bowl and season with the arrowroot powder, paprika, and black pepper
- Rub the seasonings all over the pieces
- Spray a large nonstick skillet with avocado oil and set over medium-high heat
- Add the bell pepper and onion and cook for about 5 minutes, until the onion is translucent and the pepper edges are seared
- Reduce the heat to medium and add the chicken
- Cook until the outside of the chicken is golden brown and there are no visible pink pieces, about 8 minutes
- Reduce the heat to low, then add the shirataki noodles
- Shake the skillet to mix the chicken with the noodles, then pour the sauce into the skillet and stir carefully as the sauce thickens, 2 to 3 minutes
- Remove the skillet from the heat and garnish before serving
Full List of Chicken Recipes
Full List of Teriyaki-Chicken Recipes