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Ingredients
Scale
- 1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (divided)
- 10 oz mushrooms (sliced)
- 1/3 cup coconut aminos
- 2 tbsp toasted sesame oil
- 2 cloves garlic (minced)
- 3 tbsp sesame seeds
- 2 cups broccoli (cut into small florets, with 1-inch heads)
- 3 large carrots (cut into 1/2-inch pieces)
- 12 oz kelp noodles (rinsed and dried)
Instructions
- In a large bowl, combine the chicken pieces with salt and black pepper.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil until shimmering. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally until golden and nearly cooked through. Remove the chicken from the pan and cover to keep warm.
- Add the remaining tablespoon of olive oil to the skillet and cook the sliced mushrooms for 5-8 minutes until softened and any liquid has evaporated.
- While the mushrooms are cooking, whisk together coconut aminos, toasted sesame oil, minced garlic, and sesame seeds in a small bowl and set aside.
- Stir in the broccoli florets and carrot pieces with the mushrooms, cooking for 2-3 minutes until the broccoli turns bright green.
- Return the chicken to the skillet, add in the kelp noodles, and pour the prepared sauce over the mixture. Stir-fry everything for about 5 minutes until the noodles are hot, tender, and chicken is fully cooked. Adjust seasoning with salt and pepper if needed.
Notes
For an extra crunch, consider adding nuts or additional vegetables of your choice.
Make sure to rinse the kelp noodles thoroughly before using to remove any excess salt.
This dish can be easily adapted with your favorite proteins or vegetables.
- Prep Time: N/A
- Cook Time: N/A
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg