ZUCCHINI NOODLES WITH TERIYAKI CHICKEN | KETO | LOW CARB | WHOLE30 | PALEO
- 2/3 lb boneless skinless, chicken breast , cut into strips or chunks
- salt and black pepper to taste
- 2 Tablespoons avocado oil OR olive oil
- 4-5 medium zucchini , cut into noodles using a spiralizer or a vegetable peeler
Sauce:
- 1/4 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sesame oil
- 2 teaspoons golden monk fruit sweetener , can sub with pineapple juice for Whole30
- 2 garlic cloves , minced
- 1/2 teaspoon grated ginger
- 1/2 teaspoon xanthan gum (optional: to thicken the sauce) , can also sub with arrowroot powder for Whole30
- water, as needed to thin out the sauce
- salt, black pepper, and red pepper flakes to taste; optional
Optional:
- Green onions sliced thinly
- Sesame Seeds
Instructions
- MAKE THE SAUCE: In a small bowl, whisk together all the ingredients for the sauce.
- In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
- Heat cooking oil in a large skillet on medium-high heat. Add chicken and cook until brown, about 3-4 minutes. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add water as needed to thin out sauce as desired. Season to taste with salt, black pepper and/or red chili flakes.
- Add zucchini noodles into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
- Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
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