• María Fernanda López

Teriyaki Chicken Noodles (Paleo & Keto)

Well well well! Hello there again, hope everyone is having a fantastic month so far... and fall season as well. Quite a year, right? Ups and downs but I'm a firm believer that the positive is always heavier!


If you are still indecisive, please, stick around for this fantastic and easy recipe inspired by Nakano cookbook that includes 15 top rated Japanese recipes, also presented by Michelin star chef and culinary director Steven Meese. So you know this is a great cookbook.



All of the recipes sound and look AMAZING! But the one I wanted to try first is the Teriyaki Chicken Bowl... making my paleo and low carb adjustments.


It's a super easy and delicious dinner idea that it's ready in minutes! And every recipe comes with a tip, substitutions and nutritional information which can be very helpful, of course, all of the recipes are easy to follow as you'll see on the method section of this recipe.



In the case of this particular recipe I just made some minor substitutions:

  • Granulated monk fruit > brown sugar

  • Coconut aminos >

  • Arrowroot flour > cornstarch

  • Zoodles > yaki-soba


You all know that I'm all about encouraging what works for you and makes you feel the best with your own skin! So making substitutions can be helpful to follow a sustainable healthy lifestyle and help our body thrive.



Always do what works best for you, enjoy the art of cooking and eating healthy at the same time by getting inspiration from foos bloggers like me and this amazing cookbook! This was a delicious dinner that I really enjoyed having.



It has been a while since I ate Japanese food but these might change since getting this cookbook, and you can also start staying good-bye to those take-outs and instead enjoy a home-cooked meal that also create memories.


Cooking at home over take-out in order to create precious memories!


I really love the idea of putting it that way because it's for real... I will always remember my mom's home-cooked meals over those take-outs and those days I cooked with my friends instead or ordering something else.



This is a great recipe for meal preps if you are into meal preps, which are a game changer! Serve it with some veggies and done, dinner is ready to enjoy! In my case I added some purple cabbage and some tomatoes since I really like incorporating different colors into my meals.



The cookbook suggest serving it steamed broccoli or broccolini, topped with sesame seeds, sliced green onions and chili flakes. But since we are in quarantine again I had to work with I had in my kitchen... and it still turned out PERFECT!



Other cool recipe you'll find in this cookbook include:

  • Beef Curry Udon or Beef Kare Udon

  • Katsudon Pork Rice Bowl

  • Cabbage Asazuke

  • Yakitori

  • Japanese Cheesecake

  • Matcha Ice Cream

  • Kinako Dango



And of course, at it was expected I used my Nakano knife which I LOVE and feel like a ninja whenever I use it... it's sharp and created very defined cuts. Now that the holidays are coming! Consider it as a great gift for your foodie loved ones, they are going to love them!



So are you ready to get started? Let's get that oven preheating! And don't forget to share, pin, save or bookmark this recipe for later... wishing you a great day everyone!


With love,

María


Try more recipes here!



Teriyaki Chicken Noodles

By María Fernanda López

Serves 4


Ingredients

  • 2 cups of zucchini noodles

  • 3 garlic cloves , finely minced

  • 1 tbsp of arrowroot flour

  • 4 pieces of chicken breasts

  • 1/4 cup of coconut aminos

  • 1 tbsp of olive Oil

  • 2 tbsp of granulated monk fruit (PURELYHL for discount)

  • 1 tbsp of ginger, freshly grated


Method


  1. Mix arrowroot flour and 1⁄4 cup water in a small bowl until combined. Keep aside.

  2. After that, heat a small saucepan over medium heat and to this pour the coconut aminos, water, along with garlic, ginger, and monk fruit.

  3. Bring the mixture to a simmer and then spoon in the arrowroot mixture.

  4. Continue stirring for about 2 minutes or until it is thickened enough to coat the back of a spoon. Allow to cool and keep 1⁄4 cup of it aside as a reserve.

  5. Once cooled, place the coconut aminos sauce mixture and chicken in a large mixing bowl and toss well. Marinate for a minimum of half an hour while turning it occasionally. Remove the chicken from the marinade. (Tip: If time permits, marinate it overnight)

  6. Now, pour olive oil to a heated large skillet over medium heat. Stir in the marinated chicken and sear them for 4 minutes or until golden brown and cooked through. Keep aside.

  7. Finally, add the zoodles along with 1⁄4 cup of the reserved soy sauce mixture. Stir for 2 to 3 minutes or until everything comes together. Serve immediately. For more Japanese recipes, check out Nakano Cookbook and amazing knives! Not sponsored post though!





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