Yield: 4 servings
One serving is about 3 cups, and has only 243 calories. Score.
What you'll need:
4 7-oz bags Shirataki Noodles
1 lb boneless, skinless chicken breasts, sliced into strips
2 tbs fresh ginger, minced, divided
1-1/2 tbs fresh garlic, minced, divided
2 tbs Sriracha, divided
3 tbs soy sauce, divided (tamari for gluten-free)
1 tbs lime juice
2 c chicken broth
1 tbs honey
5 tbs PB2 (or substitute 3 tbs peanut butter)
1/2 tsp sesame oil
12 oz broccoli slaw
1/2 c cilantro, chopped
What you'll need to do:
Combine 1 tbs minced ginger, 1 tbs minced garlic, 1 tbs Sriracha, 1 tbs soy sauce and 1 tbs lime juice to create marinade. Cut chicken into strips and marinate 30 minutes to overnight.
Meanwhile, thoroughly rinse shirataki noodles in hot water.
Combine chicken broth, 1 tbs minced ginger, ½ tbs minced garlic, 1 tbs Sriracha, 2 tbs soy sauce, honey and PB2 and bring to a boil. Add noodles and simmer 5 minutes.
Noodles can be served immediately but absorb the flavors and get even tastier overnight.
Heat a pan over medium-high heat. Add sesame oil, chicken strips, and marinade. Stir fry until chicken is just cooked through, about 5 minutes.
Add broccoli slaw and stir fry for another 2 minute until slaw is softened and chicken is browned.
Divide noodles between 4 bowls and top with broccoli and chicken. Garnish with cilantro and serve with plenty of Sriracha on the side.
Comments