Make’s 2 servings full meal without carb.
You will need…
- 1 package kelp noodles, rinsed & drained
- 10-12 oz. chicken breast, cut into strips
- 1 red pepper, sliced
⅓ onion, sliced - 1 clove garlic, minced
- 1 bag shredded cabbage
- 2 tbsp peanut butter (or almond butter if needed)
- 4 tbsp coconut aminos
- 2 tsp sriracha
- 1/4 tsp. ground ginger
- 1 tbsp rice wine vinegar
- 1/2-1 tsp sesame oil (optional)
- Oil spray
- Other optional veggie add-ins: chopped broccoli or mushrooms
- Toppings: sliced green scallions and red pepper flakes to taste if you like a little spice
Directions:
Soften the noodles:
Bring a pot of water to a boil. Add rinsed kelp noodles and 1 tsp baking soda. Boil for 5 minutes, then drain and set aside.
Cook the chicken:
Heat a skillet over medium heat. Spray with oil and cook chicken until browned and cooked through. Remove from pan and set aside.
Sauté the veggies:
In the same pan, spray again with oil. Sauté onion, pepper, and garlic until fragrant and onions are translucent. Add cabbage (and any extra veggies) and cook until softened.
Make the sauce:
In a small bowl, whisk together peanut butter, coconut aminos, sriracha, ginger, rice wine vinegar, and sesame oil. Add a splash of warm water if you’d like a creamier texture.
Combine:
Stir in the softened kelp noodles and cooked chicken with the veggies. Pour the sauce over top and toss until everything is evenly coated and heated through.
Serve:
Top with chopped scallions and enjoy!