This easy dish is a delicious and quick weeknight meal that uses shirataki spaghetti in place of traditional pasta!
Ingredients
454 gm
Chicken thighs, boneless, skinless
(cut into bite-sized pieces)
5 tbsp
Avocado oil
2 tbsp
Coconut aminos, Coconut Secret
1 tsp
Balsamic vinegar
1 tsp
Fish sauce
1/2 tsp
Sesame oil
2 tsp
Arrowroot flour
454 gm
Tofu Shirataki spaghetti noodles
1 pinch
Kosher salt
1 small
Yellow onion
(halved and thinly sliced)
114 gm
Shiitake mushrooms, raw
(stemmed and sliced thinly)
1 piece, 1-inch
Ginger root
(peeled and cut into thin coins)
2 green onion (stem)
Green onion
(cut diagonally into 1/2-inch segments)
142 gm
Baby spinach
1/2 tsp
Red pepper flakes
(crushed)
Instructions
Place the chicken pieces in a medium bowl. Pour in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Add the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot flour. Stir well to combine and set aside.
Next, heat a large skillet over medium heat. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Cook for 3 to 5 minutes or until softened.
Toss in the mushrooms, ginger slices, and another sprinkle of salt. Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.
Add the chicken and cook, stirring, until no longer pink.
Stir in the scallions and the spinach. Season the meat and veggies with 1 tablespoon coconut aminos, shirataki pasta and red pepper flakes. Mix well. Taste and adjust the seasoning as needed.
Once the spinach is wilted, you're ready to eat. Enjoy!
Notes:
Nutrition Highlights
Chicken is a great source of lean protein which is needed for muscle growth and repair!
Vegetables provide key vitamins and minerals needed for good health and maintenance of the body!
