In this day and age of COVID-19, it’s an especially good time to eat your vegetables and learn which ones foods can give your immune system a boost. When I finish this post (see the full recipe listed below), I’ll tell you what veggies are high in Vitamin C (Can you guess?) and share the health benefits of using turmeric and ginger in this spicy dish.
One of my favorite meals to make when I’m craving Asian food is this spicy chicken stir fry that reminds me of eating at Great Khan’s Mongolian Grill when it used to be at the mall near my work. It’s flavorful and loaded with a lot of healthy ingredients.
If you get a chance to try my recipe, please leave a comment and/or a rating below. I’d love to get your feedback. As always, your support is greatly appreciated!
Spicy Asian Stir Fry with Chicken
5
servings30
minutes30
minutesLoad up on your veggies with this spicy Asian Stir Fry recipe, using chicken, cilantro, ginger, and Shirataki noodles!
Approximate macros (using Cronometer) for a medium-sized bowl: 310 calories | 31.8g protein | 11.9g net carbs | 14g fat
Ingredients
1-1/2 pounds organic free-range chicken thighs, or other preferred meat
1 red or yellow bell pepper
1 carrot, sliced on an angle or use 12 oz spiraled noodles, which will replace using Miracle Noodles in this dish
1 medium onion, cut into large chunks
1-1/2 cups green beans, cut into 2″ lengths
1 medium zucchini squash, cut into 1/8″ slices and halved, optional
3/4 cup fresh cilantro (one small package from Trader Joe’s will work)
1-1/2 cup broccoli, cut into 1-1/2″ chunks
2 to 3 7 oz packages shirataki noodles, cooked and cut according to packaging (omit one count of shirataki, if using one box of spiralized carrot noodles, which will add more carbs)
1 inch organic ginger root, skin removed and minced
- Sauce Ingredients
2 teaspoons Redboat fish sauce
1/2 teaspoon turmeric powder
1 tablespoon organic rice vinegar
2 tablespoons sriracha sauce
1/4 cup Ohsawa organic, gluten-free tamari (fermented soy) sauce
1/4 cup organic, free-range chicken bone broth
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon red chili flakes
1 tablespoon organic minced garlic
1/8 cup organic sesame oil–Trader Joe’s has one that’s readily available
1 tablespoon organic chili oil, preferably, it is without GMO-based soybean oil or preservatives
Directions
- If using Shirataki noodles, cook them as recommended on the packaging. I also like to put them back into the pot they were boiled in (water removed), and cook off the extra water using medium heat.
- In a large minimum 12″ size skillet, add chicken, onions, black pepper, salt, red chili flakes, and half the tamari sauce. Sauté on medium heat until the chicken is cooked, about 10 minutes.
- Then remove the cooked ingredients from the skillet, and transfer them to a large bowl, and set aside.
- Then add to the skillet bone broth and the remaining liquids and spices for the sauce, mixing well.
- Wait about 5 to 10 minutes after the sauce mixture has warmed before adding the carrots (which take longer to get tender), green beens, other vegetables, the cooked ingredients you had set aside in the bowl, and the Shirataki noodles.
- Continue to fry on medium until food is hot and the green beans and broccoli still appear a brighter green so that they will still have a small crunch, yet are not soft and overcooked.
- Almost there! Add the cilantro, stir the ingredients, and serve. Suggestion: If you are serving this to a group, save some of the cilantro to garnish each plate before serving.
Notes
- I recommend using clean, organic ingredients whenever possible.
Did you make this recipe?
Tag @ketoliciouseats on Instagram and hashtag it #ketoliciouseats
Like this recipe?
Follow us @ketoliciouseats on Pinterest
Did you make this recipe?
Follow us on Facebook
