Moderate Carb Chicken Yakisoba
You will love this easy and delicious chicken yakisoba recipe! Even though this recipe is moderate carb Paleo, it is made using glycemic-friendly carbohydrates, which is what makes this style of diet so healthy for blood sugar control. The chicken is stir-fried with coconut aminos until the mixture is nicely glazed. Then onions, shiitake mushrooms, bell peppers, carrots, and cabbage are stir-fried together in the same wok (this allows the flavor of the chicken to coat the vegetables, which makes the dish so flavorful). Then the spaghetti squash is added for the “noodles”. You will be surprised at how outstanding the flavor of this dish is! With the flavor of the bell peppers, carrots, and onions along with the stir-fried chicken, this makes for a crowd-pleasing dish! You won’t even miss wheat noodles and instead will enjoy this anti-inflammatory version of yakisoba.
How to Make It
Step 1
Prepare all the ingredients for the stir-fry. Stir fry cooks quickly, so having all the ingredients prepped and ready to go is essential. Cut the spaghetti squash in half width-ways. Scoop out the seeds with a spoon and discard. Place the squash in a 9”x13” pan cut side down. Then fill the pan with water to come ½” up the sides of the squash.
Step 2
Microwave the squash on high heat for 15 minutes. Check to see if the squash will separate into strands; if not, add another 5 minutes. If the turntable in your microwave cannot move properly because the pan is too large, rotate the pan halfway through. Save the other half of the squash for another use. Set aside to cool. Once cooked, scoop out the flesh into strands.
Step 3
Rehydrate the shiitake mushrooms in a small saucepan. Fill the saucepan with water and add the mushrooms. Place over medium heat until hot. Cover wilth a lid for 5-7 minutes until the shiitake mushrooms are softened. Drain and rinse in cold water. Squeeze out the water from the mushrooms. Cut the stems off and then slice the mushrooms into thin strips.
Step 4
Prep the vegetables. Slice the cabbage into thin strands. Peel and slice the carrot on a bias into thin rounds. Julienne both the bell pepper and white onion. Slice the scallions into 1 ½” pieces.
Step 5
Slice the chicken thighs into thin pieces with a sharp knife. Set aside. Start heating up the wok.
Step 6
Heat a wok over high heat until hot. Add in 1 ½ tbsp avocado oil and swirl the wok to coat. Add in the chicken thighs. Do not disturb them for a couple of minutes to allow a good sear to form before giving them a stir. Add in 1 tbsp coconut aminos and 1 tsp salt. Cook and continue to stir-fry until the chicken is completely cooked and the liquid has completely evaporated and glazed. Then remove the chicken to a plate. Set aside.
Step 7
To the same wok, add in the remaining avocado oil. Add in all the vegetables except the scallions. Stir several times to coat them in the leftover chicken browned bits at the bottom of the wok. Season them with 1 tbsp coconut aminos and ½ tsp kosher salt. Adding the aminos will deglaze the pan and help to coat the vegetables. Cook until just starting to soften but still crunchy.
Step 8
Add in the cooked spaghetti squash. Season with ½ tsp kosher salt and another tablespoon of coconut aminos. Remember the spaghetti squash is still on the crunchier side, so cook and toss it in the wok until it softens to your liking.
Step 9
Stir until all the ingredients are combined. Taste, adding more salt or coconut aminos as desired. Serve immediately.
Ingredients
- Spaghetti Squash Cooked Without Salt
17.5 oz
- Coarse Kosher Salt
0.5 tsp
- Coconut Aminos
1 tbsp
- Avocado oil
2 tbsp
- Cabbage
7 oz
- Carrots
3.5 oz
- Mushrooms Shiitake Dried
1 oz
- White onion
0.5 medium – 2 1/2″ diameter
- Red pepper
0.25 large – 3″ diameter x 3 3/4″
- Scallions
2 medium – 4 1/8″ long
- Coarse Kosher Salt
0.5 tsp
- Coconut Aminos
1 tbsp
- Avocado oil
1.5 tbsp
- Chicken Dark Meat Thigh Only Enhanced Raw
1.5 lb
- Coarse Kosher Salt
1 tsp
- Coconut Aminos
2 tbsp