Chicken Yakisoba

Chicken Yakisoba recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

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This Chicken Yakisoba makes for a hearty, healthy meal and only dirties one pot to cook. If you prepare the spaghetti squash noodles and no-tomato sauce ahead of time, it comes together in under 30 minutes, too! If you don’t like spaghetti squash or just don’t have the time for it, any other kind of noodle will work here just fine. Spiralized zucchini, sweet potato, or yellow squash are favorites, and if you tolerate rice, rice noodles are great too. You could also just omit the noodles and add the other half of the head of cabbage you probably bought to make the recipe anyway; it’s pretty forgiving. Enjoy!

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Chicken Yakisoba recipe from acleanplate.com #paleo #aip #autoimmuneprotocol

Chicken Yakisoba

This Chicken Yakisoba comes together in under 30 minutes if you prepare the noodles and no-tomato sauce ahead of time. It's hearty and healthy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings0

Equipment

Ingredients

  • tablespoons coconut oil
  • inch  ginger peeled and grated
  • pound chicken breast sliced thin
  • carrots shredded
  • yellow onion sliced thin
  • head broccoli chopped
  • 1/2  head green cabbage shredded
  • 6 ounces spaghetti squash cooked and shredded
  • teaspoon sesame oil omit for AIP
  • 1/2 cup  coconut aminos
  • tablespoons no-tomato sauce
  • 1/2 tablespoon honey

Instructions

  • In a large skillet over medium-high heat, heat the oil. Stir-fry the ginger for 30 seconds, then add the chicken and cook through, about 5 minutes.
  • Add the carrots, onion, broccoli, and cabbage and stir-fry until the cabbage is wilted, about 10 minutes. Add the spaghetti squash and sesame oil and mix well.
  • Combine the aminos, no-tomato sauce, and honey until well mixed, then add to the veggies and chicken and toss to coat before serving.

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