Chili Garlic Chicken Shirataki Stir-Fry

Ingredients

Chili Garlic Glaze

• 1/2 cups low sodium soy sauce
• 4 tbsp no calorie brown sugar substitute
• 3 tbsp warm water
• 2 tbsp cornstarch
• 4 tsp fish sauce
• 4 tsp garlic, finely minced
• 4 units red chilis, de-seeded and finely chopped

To Assemble

• 200 g organic fettuccine-style shirataki noodles, rinsed and drained
• 12 oz boneless and skinless chicken thighs, thinly sliced
• 400 g broccoli florets
• 20 g fresh basil, stems removed
• 15 g green onion stalk, chopped into 1-inch pieces

Instructions

1. Whisk together all ingredients for the Chili Garlic Glaze in a small bowl and set aside.
2. Thinly slice the chicken thighs into strips.
3. Heat a greased pan over medium-high heat, add the broccoli florets, and stir for 1-2 minutes.
4. Cover the pan partially and cook for 2 minutes, then remove the lid and continue stirring until the broccoli is crisp-tender, about 3-5 minutes total; remove from the pan and set aside.
5. In the same pan, cook the chicken strips until browned, about 6-8 minutes.
6. Push the chicken to one side of the pan, pour in the glaze, and stir until the sauce thickens, about 2 minutes.
7. Coat the chicken in the sauce, then toss in the cooked broccoli, rinsed shirataki noodles, fresh basil, and green onions until well combined and heated through.

Notes

Ensure the shirataki noodles are thoroughly rinsed and drained well to remove any characteristic odor and excess water, which helps the sauce cling better to the noodles.