Sometimes gluten and dairy free low carb lunches get monotonous since it is easy to get stuck in a rut and pack (as my mother on the South Beach Diet routinely does) salad topped with canned tuna-- Boring!! This recipe is a tribute to my new obsession with shirataki noodles since they are gluten free (dairy free) and low/ no carb; best of all, they fill me up and are inexpensive. The House Foods Tofu Shirataki Noodles sells for $1.49/bag (2 servings) at Whole Foods and I also use soy-free plain old shirataki noodles available at out local asian grocer for $1.69/ bag.
Chicken and Veggie Shirataki Noodle Stir Fry/ Toss
2 breasts boneless skinless chicken
2-4 fresh or frozen broccoli spears or florets
1 bag cooked shirataki noodles
- can substitute noodles or rice, though they add cars w/o usable fiber
3 T. San-J low sodium organic tamari
Optional: 1 T. Bragg's liquid aminos
1 sliced jalapeno
2-3 T. crushed red pepper flakes
1 T. garlic powder
This one is a no-brainer: just cook shirtaki or other noodles/rice and drain. Add organic virgin coconut oil or spray pan with olive oil then stir fry chopped chicken breasts in small frying pan with veggies and spices until chicken juices run clear (5-9 minutes). Feel free to add any assorted leftovers or random fridge residents to the mix- I had extra fresh red bell pepper on hand here which adds nice color, vitamin C, and beta carotene. This whole dish serves two for a lunch portion and takes about 10-12 minutes to prep and cook.
This recipe is dairy free and gluten free.