Peanut Chicken and Kelp Noodle Stir Fry

For when you’re craving a noodle dish but want something on the healthier side! To keep this recipe low-carb and much lighter, I use kelp noodles. If you’re looking for a peanut sauce recipe, find mine gluten-free, refined sugar-free recipe here!

Peanut Chicken and Kelp Noodle Stir fry

Course: Main Course
Keyword: Kelp Noodles, Low Carb Stir Fry, Peanut Chicken, Stir Fry

Ingredients

  • 1 lb chicken thighs or breasts cut into bite-sized pieces
  • 3 tbsp sesame or olive oil
  • 1 bell pepper sliced
  • 1 head of broccoli chopped into florets
  • 8 oz shiitake mushrooms
  • 2 cloves garlic
  • 1 small onion diced
  • 1/2 tbsp ginger grated
  • 1 cup peanut sauce gluten and refined sugar-free recipe also available on my website!
  • 1 package kelp noodles

Instructions

  • Drain and rinse your kelp noodles thoroughly and set aside
  • Toss your chicken with a drizzle of sesame or olive oil and salt and pepper
  • Heat 1 tbsp oil in a skillet over medium high heat
  • Once the oil begins to shimmer, add your bell pepper, broccoli, and mushrooms and saute for 3 minutes
  • Add your garlic, onion, and ginger and cook for 2-3 minutes
  • Remove your veggies and aromatics from heat and add 2 tbsp oil to the skillet
  • Once the oil shimmer, add your chicken and brown on all sides, about 5 minutes
  • Add your peanut sauce and simmer for another 5 minutes
  • Reduce heat to medium and add your noodles and veggies back to the skillet and cook for another 2-3 minutes, allowing the sauce to coat all of your ingredients
  • Remove from heat and garnish with cilantro, green onion, and chopped peanuts. Enjoy!

Notes

Gluten-free and refined sugar-free recipe available here

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