Ingredients
Scale
- 1 lb Boneless skinless chicken breast (cut into 1-inch pieces)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil (divided)
- 10 oz Mushrooms (sliced)
- 1/3 cup Coconut aminos
- 2 tbsp Toasted sesame oil
- 2 cloves Garlic (minced)
- 3 tbsp Sesame seeds
- 2 cups Broccoli (cut into small florets)
- 3 large Carrots (cut into 1/2-inch pieces)
- 12 oz Kelp noodles (rinsed and dried)
Instructions
- Toss the chicken pieces with salt and pepper in a large bowl.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken in a single layer for 6-8 minutes, turning occasionally, until golden on all sides and almost cooked through. Transfer to a plate and cover to keep warm.
- Add the remaining tablespoon of olive oil to the pan and cook the mushrooms for 5-8 minutes, stirring occasionally, until soft and any excess liquid evaporates.
- Whisk together the coconut aminos, toasted sesame oil, garlic, and sesame seeds in a bowl for the sauce.
- Add the carrots and broccoli to the skillet and stir fry for 2-3 minutes until the broccoli is bright green.
- Return the chicken to the pan, add the kelp noodles, and pour the sauce over everything. Stir-fry for about 5 minutes until the noodles are tender, hot, and the chicken is cooked through. Adjust salt and pepper to taste if needed.
Notes
Kelp noodles soak up flavors well, so feel free to add extra sauce if needed.
Make sure to rinse the kelp noodles thoroughly to remove any excess salt.
This dish is versatile; you can include your favorite vegetables as well.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.