Korean Chicken with Courgette Noodles
Keto friendly, quick to make and pretty easy to make.
Servings: 2
Cost: £11
Ingredients
For the Chicken
- 400 g Chicken thigh fillets cut into bite-sized strips
- 2 Medium courgettes turned into noodles
- 2 tbsp Sesame oil half for cooking and half for the sauce
- 3 Spring onions sliced (keep green & white parts separate)
- 1 tsp Sesame seeds for garnish
For the Sauce
- 1.5 tbsp Gochujang Korean chili paste
- 2 tbsp Soy sauce or Tamari
- 1 tbsp Toasted sesame oil
- 3 cloves Garlic minced
- 1 tsp Ginger powder or 1 tbsp grated ginger
- 1 tbsp Granulated keto sweetener Erythritol or Stevia
Instructions
Whisk the sauce (2 mins):
- In a small bowl, combine all the sauce ingredients: the gochujang, soy sauce, toasted sesame oil, minced garlic, minced ginger, sweetener, and 1 tablespoon of water. Whisk until smooth and set aside.
Stir-fry the chicken (5-6 mins):
- Heat 1 tablespoon of sesame oil in a large frying pan or wok over high heat. Add the chicken thigh strips and the white parts of the sliced spring onions. Stir-fry for 5–6 minutes until the chicken is cooked through and has some nice golden edges.
Bubble the sauce (2-3 mins):
- Pour the sauce directly into the pan over the hot chicken. Let it bubble and boil rapidly for about 1 minute. It will quickly reduce into a sticky, glossy glaze that coats the meat perfectly.
Toss in the courgette noodles (3-5 mins):
- Turn the heat down to medium. Throw the raw courgette noodles straight into the pan with the chicken and sauce. Use tongs to toss everything together continuously for just 1 to 2 minutes. The heat of the pan and sauce will wilt the noodles perfectly without making them watery.
Garnish and serve:
- Take the pan off the heat immediately. Divide the glossy noodles and chicken into two bowls. Garnish generously with the green parts of the spring onions and a sprinkle of toasted sesame seeds.
Notes
Net Carbs: Around 8g per serving