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Chicken, zucchini and mushrooms stir-fry with peanut noodles is about the become your family's favorite take-out fake-out!! It's better than your favorite take out and healthier too. This recipe came about after cleaning out the fridge and pantry. You can customize with any veggies you have on hand (such as, green bell peppers, broccoli, bean sprouts, cabbage, snow peas, bok choy, bean sprouts, etc.). And feel free to use any type of spaghetti noodle you have as well. I just happen to have a box of soybean spaghetti noodles that are keto/low carb friendly. Which work out perfectly for this Asian-inspired dish.There are lower carb noodle alternatives as well, such as, a Shirataki noodles. This easy one skillet chicken stir fry is filled with tender chicken, tender-crisp vegetables, garlic, and ginger. Serve this dish along with these Peanut Noodles that are covered in a flavorful peanut sauce that is velvety, rich in flavor and super easy to make. This will totally satisfy your take-out food cravings.
Chicken Veggie Stir-Fry with Peanut Noodles
Chicken Veggie Stir Fry Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 1 large zucchini squash, sliced into 1/4-inch thick half moons 8 ounces white button mushrooms, cleaned and sliced 1/2 onion, thinly sliced 3 cloves garlic, minced 1/2 tablespoon fresh minced ginger, or 1 teaspoon ginger paste Sliced green onion (for garnish) salt & pepper to taste Directions: 1. Heat olive oil in a large skillet or a wok over medium-high heat. Add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until golden brown on 2. both sides and cooked through. Season with salt & pepper. 3. Remove chicken from wok or skillet and set aside. 4. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant. 5. Turn up the heat to medium-high and stir in the and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently 6. Remove zucchini and onions and set aside. 7. Add sliced mushrooms to skillet; cook for 4-5 minutes or until golden brown. Stir frequently. 8. Stir chicken and zucchini back into the skillet with mushrooms. 9. Add the soy sauce and stir to coat the chicken and vegetables. Stir and cook for another 1-2 minutes. Taste, add more soy sauce if needed. Serve immediately along with peanut noodles. Peanut Noodles: Ingredients: 1 (5.6-ounce) packages Simply Nature Soybean Spaghetti noodles (or any lowcarb/keto friendly noodle)* 1/3 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 to 3 tablespoon Sukrin Syrup Gold (or 2 Tablespoons honey for not low carb/keto) 1/2 tablespoon freshly grated ginger, or 1 teaspoon ginger paste 1 tablespoon rice vinegar 1 teaspoon sesame oil (or hot sesame oil) 1 teaspoon Sriracha, optional up to 1/4 cup of water *Note: Simply Nature Soybean Spaghetti noodles can be purchased at Aldi grocery store Directions:: 1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, Sukrin Syrpus Gold (or honey) , ginger, vinegar, sesame oil and Sriracha, if using. Add water a little at a time 2. until a thick but pourable sauce is achieved. 3. In a medium pot of boiling water, add Soybean Spaghetti noodles. Cook 5-10 minutes; drain well. 4. Return noodles to the pot and toss with peanut sauce. (Note: I heat the peanut sauce first for easy mixing). Garnish with sliced green onions and/or chopped peanuts.
Nutritional Information for Chicken Veggie Stir Fry: Makes 5 servings
Calories 126.5 Total Fat 5.7g Total Carbohydrate 4.7g Dietary Fiber 1.4g Sugars 1.7g Protein 14.4 g Net Carbs 3.3g Nutritional Information for Peanut Noodles: Makes 5 servings Calories 308.3 Total Fat 14.7g Total Carbohydrate 29.3 g Dietary Fiber 19.7 g Sugars 4.7 g Protein 23.9 g Net Carbs 9.6g