- Course: Main course
- Cuisines: Bowl, Pan fry, Pot
- Season: Four seasons
This spicy chicken noodle dish is a great source of protein. You can enjoy this intense flavor without worrying about carbs and fat.
Ingredients
- 453 g Chicken breast (thinly cut, 1 lb about)
- 1 package Shirataki noodles
- 1 tablespoon Thai red curry paste
- 1 cup Broccoli (better if Broccolini)
- 1 Red bell pepper (sliced)
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Coconut oil (extra virgin)
- 1 teaspoon Sriracha
- 2 tablespoons Soy sauce (light)
- ½ teablespoon Lime juice
- ½ teaspoon Turmeric
- ½ teaspoon Coriander
- 1 teaspoon Onion flakes
- 1 teaspoon Cumin
- 1 teaspoon Curry powder
- 1 tablespoon Garlic (minced)
- ½ Onion (diced)
- 2 teaspoons Stevia (granulated)
- For: 4 Servings
- Preparation: 3 min
- Cooking: 15 min
- Ready in: 18 min
Instructions
- Heat the coconut oil in a large sauté pan over medium heat.
- Sauté sliced chicken for five to 7 minutes.
- Add Broccolini, onion, red bell pepper, and minced garlic to the pan and continue to sauté the veggies until they begin to soften.
- Add all species and continue to stir.
- Add sweetener, Sriracha, curry paste, lime juice, soy sauce, and coconut milk, and let simmer for 3 more minutes.
- Prepare noodles according to the package's directions.
- Serve noodles in a bowl and top with chicken curry mixture.
- Per serving
- Energy: 349 kcal / 1459 kJ
- Fat: 16 g
- Protein: 37 g
- Carbs: 16 g
