Teriyaki Chicken

BBQ Teriyaki Chicken Shirataki Noodles

Bbq Teriyaki Chicken Shirataki Noodles

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

1. Drain the shirataki noodles, place them in a microwave-safe bowl, and microwave for 3 minutes
2. Empty the noodles onto a plate lined with paper towels and pat them dry
3. To make the sauce, mix together the soy sauce, BBQ sauce, vinegar, stevia, ginger, sriracha (if using), and 3 tablespoons of water
4. Set aside
5. Place the chicken pieces in a large bowl and season with the arrowroot powder, paprika, and black pepper
6. Rub the seasonings all over the pieces
7. Spray a large nonstick skillet with avocado oil and set over medium-high heat
8. Add the bell pepper and onion and cook for about 5 minutes, until the onion is translucent and the pepper edges are seared
9. Reduce the heat to medium and add the chicken
10. Cook until the outside of the chicken is golden brown and there are no visible pink pieces, about 8 minutes
11. Reduce the heat to low, then add the shirataki noodles
12. 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
13. Remove the skillet from the heat and garnish before serving