Chicken and Shirataki Stir-Fry
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 serving |
Pre-cooked chicken, shirataki noodles, and canned veggies! A breeze!
Ingredients
- 1/4 cup Canola Oil
- 1 tbsp Garlic Powder
- 1 tsp Vegetarian Chicken Bullion
- 1 cup Snow Peas
- 1/2 cup Sliced Bamboo Shoots
- 1/2 cup Sliced Water Chestnuts
- 1/4 cup Soy Sauce
- 8 oz Tofu Shirataki Noodles
- 1 cup Baby Corn
- 1 tsp Cornstarch
- 8 oz Grilled Chicken Breast Strip
Directions
Prepare shirataki noodles as directed on package. Heat oil in wok or skillet. Add garlic powder and bullion (doesn't have to be vegetarian, obviously). Add snow peas, bamboo shoots, and water chestnuts and allow to cook for a few minutes. Add soy sauce. Toss in noodles and corn. Mix cornstarch with a little water, add the slurry to the stir-fry to thicken the sauce slightly. Add chicken, allow to cook together for 2-3 minutes.