4 tsp vegetable oil, divided
1 lb chicken breast, cut into 1” strips
2 cloves minced garlic, divided (I used more
2 Tbsp liquid honey
2 Tbsp reduced sodium soy sauce
Pinch of black pepper
2 carrots, cut into strips
1 large onion, cut into strips
2 bell peppers, cut into strips
1½ cup kale, chopped
2 packages (250g) Konjac Shirataki Noodles
In a large nonstick skillet, heat 2 tsp oil over medium-high heat.
Add chicken and garlic; stir-fry for 2 minutes.
Add honey, soy sauce and pepper; stir-fry for 5 minutes or until the chicken is no longer pink.
Remove from pan.
Open the package of Shirataki noodles over the sink.
The water will have a slight fish odour.
Drain away the liquid and rinse the Shirataki in a strainer briefly under hot water (the smell will disappear).
This step cannot be missed, or that ‘odd’ flavour will linger in your noodles.
If your noodles are in bundles, untie them and cut them in half using kitchen shears.
Heat 2 tsp oil over medium heat in the same pan.
Cook the carrots, onions and peppers for 2 minutes, stirring often.
Add the kale and 1 tablespoon soy sauce and cook for another 2 minutes.
Add the chicken and noodles and cook for 2 minutes more, stirring often or until heated through.
Prepared, tried and tested by: Valerie Diedrich
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