Craving Chinese takeout but don’t want the bloating backlash? Try this healthy homemade version!
EQUIPMENT
- Whisk
- Small mixing bowl
- Medium mixing bowl
- Large wok
INGREDIENTS
- 2 14-ounce cans palmini or other veggie noodle like zucchini noodles
For the Sauce
- ¼ cup coconut aminos
- 1 tablespoon arrowroot
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For the Chicken
- 1 pound chicken breasts boneless, skinless, cut into small pieces
- 2 tablespoons coconut aminos
- 1 teaspoon fresh ginger minced
- 3 cloves garlic minced
- 2 tablespoons avocado oil
For the Veggies
- 2 tablespoons avocado oil
- 2 cups mushrooms sliced
- 2 cups Chinese cabbage shredded
- 1 cup carrots julienned
- 1 onion medium, chopped or sliced
For the Garnish
- 3 green onions chopped
INSTRUCTIONS
- Cook palmini noodles according to package instructions. Drain and set aside.
- In small bowl, whisk all sauce ingredients together, then set aside.
- In medium sized bowl, toss chicken with coconut aminos, ginger, and garlic.
- Heat 2 tablespoons avocado oil in a large wok. Wok should be nice and hot before adding chicken.
- Add seasoned chicken. Cook for 5 minutes or until chicken starts to brown and is no longer pink inside. Transfer to plate and set aside.
- Add remaining avocado oil to wok, then add onions and carrots. Cook until onions are almost translucent, approximately 4 minutes. Add mushrooms and cabbage, and while cook approximately one minute, while tossing ingredients together.
- Add chicken back in to wok. Add cooked noodles and prepared sauce, then continue tossing. Cook on medium heat until sauce thickens.
- Garnish with green onions and serve.
Nutrition (makes 4 servings)
Calories: 399
Protein: 33g
Carbs: 28g
Fat: 18g