Low Carb Chicken and Ramen Stir-Fry

I seem to always be craving Chinese food lately.  The discovery of miracle shirataki noodles has made it possible for endless Asian dishes in our house.  These noodles are low carb and once cooked taste phenomenal.  I highly recommend picking some up and giving them a try! Just make sure to rinse them well in cold water first since they have a bit of an odor to them. 

This dish is pretty versatile and can accommodate whatever type of stir fry veggies you may have on hand.  I like the zucchini, carrot and broccoli best but feel free to experiment!

Ingredients:

• 1/3 cup coconut aminos
• 1 1/2 tsp arrowroot or tapioca starch
• 1 tsp coconut sugar
• 2 Tbs avocado oil
• 1 lb chicken, cubed
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 yellow onion, diced
•  3 cloves garlic, minced
• 1 cup broccoli florets
• 1 zucchini, cubed
• 1/4 cup slivered or julienne carrots
• 1 7oz bag of Ramen miracle noodles

Instructions:

1. Prepare the sauce by using a small bowl to whisk the coconut aminos, coconut sugar arrowroot together.  Set aside.
2. Using a large skillet, heat the oil over medium heat.  Add the chicken to the pan and lightly season with salt and pepper.  Cook for 3-4 minutes on each side or until the chicken is cooked through.  Set aside.
3. Add the onions and garlic to the pan and cook for 3-4 minutes.
4. Add the broccoli, zucchini and carrots to the skillet and cook for 5-7 minutes or until tender.  Set aside.
5. Rinse noodles with cold water.  
6. In a separate sauté pan,  add miracle noodles and dry fry them for 2-3 min on medium-low heat.
7. Combine the chicken, vegetables and cooked miracle noodles in saute pan with the sauce.  Stir on low heat for 2-3 minutes to coat in sauce and thicken.
8. Serve and enjoy!

 

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