This slightly spicy and savory Korean chicken stir fry is perfect over crisp carrot noodles when you are looking for a deliciously satisfying dish that won’t weight you down.
Inspiration…
For about the last 2 years, my go-to meal in a hurry is a wonderful chicken and cabbage dish made with teriyaki coconut aminos. I must admit though, that I’ve grown bored with it so when I saw a much more fun use for it from the fantastic Asian inspired paleo blog, I Heart Umami, I was excited to try a new take on my well eaten go-to. I credit I Heart Umami with some inspiration here because I had always thought of the cabbage as the “noodle” in my dish since I cut it in long thin strips. Once I focused the noodle on a different veggie, the cabbage was free to simply be another building block of flavor.
If you are interested in I Heart Umami’s recipe that inspired me, you can find it here, but as you will see, it is quite different than my take on this stir fry noodle dish.
Where in the world do you find carrot noodles?…
Spiralized veggies are all the rage so it is quite easy to find them in your local grocery. Fresh ones tend to be a bit pricier, say in the $6-$8 range so it does pay to either buy a spiralizer and make your own, or purchase frozen ones. I save the hassle and buy large quantities of Trader Joe’s frozen Carrot Spirals. These are inexpensive and so easy to use. I don’t have to worry about fresh spiralized veggies going bad in the fridge and I always have some on hand when I need them. They are wonderfully al dente and add a slight rooty sweetness to my dishes. **Note: Trader Joe’s also makes frozen Zucchini Noodles but I DO NOT recommend these!!**
Quick notes on ingredients…
You will notice that “compliant” ingredients are mentioned throughout the recipe. This simply means Whole30 compliant (primarily means no sugar or soy). Most fish sauces contain sugar; Red Boat brand is the most common one found without sugar. I also use Yai’s Thai chili garlic sauce because there is no sugar found on the ingredient label. The teriyaki coconut aminos that I use are the Coconut Secret brand. Most of these ingredients can be found in most grocery stores in the Asian food section.
I hope you enjoy this deliciously nutritious Asian inspired meal!
** If using frozen carrot noodles, place on parchment lined baking sheet and bake at 350° F for about 20-25 minutes. To make the marinade, combine teriyaki coconut aminos, fish sauce, and avocado oil in a small bowl. Stir. In another small bowl combine the arrowroot powder, baking soda, salt and pepper. Stir well. Add the arrowroot powder/baking soda mixture to teriyaki coconut aminos mixture, stirring continuously to avoid clumping. Add chicken to large ziplock bag, resting in a large bowl and pour in marinade. Seal bag and toss bag to distribute marinade all over chicken. Allow to rest for 30 minutes. Heat wok or large skillet over medium-high heat. To make stir fry sauce: combine coconut aminos, balsamic vinegar, chili garlic hot sauce (optional), sesame oil, arrowroot powder in a small bowl, stirring to remove any lumps that may occur. Once sizzling hot, add about 2 tbsp of sesame oil. Add chicken and cook until browned on both sides- about 5 minutes. *You may have to do this in batches. Remove chicken from wok or pan and set aside. Add more sesame oil to hot wok or pan. Add aromatics (garlic, ginger, scallions) and cook until fragrant, stirring continuously. Add cabbage and shiitake; stir to mix. Add salt and stir again. Cook until softer, about 5 minutes, stirring often. Once cooked, remove from heat and set aside. Add 1 tbsp of sesame oil to hot wok or pan. Add broccolini. Cook for about 1 minute. Deglaze pan with chicken broth. Turn down heat to medium-low. Add cabbage and mushroom mixture back to pan. Cover and cook for additional 4-5 minutes. Add chicken and carrot noodles to wok or pan. Stir. Drizzle stir fry sauce over chicken and cabbage mixture and mix well. Remove from heat and serve with scallions and toasted sesame seeds. Can refrigerate for up to 5 days. This dish is actually better the longer it sits so leftovers are fantastic!Korean Chicken Stir Fry with Carrot Noodles
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4 Comments
Allyson
March 7, 2019 at 11:31 amYum, yum, and yum. This recipe sounds utterly wonderful! I cannot wait to try it. Such a great photo too.
egrant.salvi
March 7, 2019 at 2:34 pmThanks so much, Allyson! You are too kind! Hope you enjoy this as much as we do!! Feel free to stop back and let us know how it turned out for you 🙂
Jamie
March 8, 2019 at 5:38 pmThis is so creative and looks wonderful! I love all the colors in this dish! 🙂
egrant.salvi
March 12, 2019 at 11:03 pmThank you, Jamie! This was a really fun dish to make… and eat! Glad you enjoy the pictures!