Chicken Stir Fry and Pan fried carbless noodles in peanut sauce

This is probably my favorite recipe so far! The ingredient list is long but so worth it! Ingredients needed-2 chicken breast cut into 1in cubes, 1 red bell pepper sliced thinly, 1/2 green bell pepper thinly sliced, 8-10 mushrooms sliced, 2 stalks celery chopped , 4 green onions cut diagonally, 4-5 stalks bok choy, 1 medium crown of broccoli chopped, 2 regular or 10 small carrots sliced thinly, The zest and juice of one lime(separated), 2-3 garlic cloves finely minced or grated, 2 Tbls ginger finely minced or grated, 1 bunch of cilantro roughly chopped, 1/2 bag bean sprouts, 1 bag sugar snap peas(make sure to snap the ends and pull the little tough strings off), I can sliced water chestnuts, 1 can bamboo shoots, 1 can pineapple chunks(save the juice to pour over the chicken while cooking), 1 or 2 bags of Zero Carb noodles(I posted pictures so you know what they look like. You can find them by the tofu), 1 Tbls sesame oil, 2 Tbls vegetable oil, 1/2 cup teriyaki sauce, 1/4 cup soy sauce, 3 Tbls unsweetened peanut butter, 2 Tbls sesame seeds, 2 Tbls brown sugar, 2 Tbls Sambal(you can add more or less depending how spicy you like it) 1 tsp corn starch.

The stir fry sauce-

In a bowl add the teriyaki, half of the soy sauce, corn starch, 1/2 of the brown sugar, 1/8 cup of the chopped cilantro, 1/2 of the lime zest, 1/2 of the lime juice, 1/2 of the ginger, 1/2 of the garlic and 1 Tbls of the Sambal. Mix until completely combined. Set aside

Peanut Sauce-

In a small bowl mix unsweetened peanut butter, 1/2 Tbls Sambal and the remaining soy sauce and  brown sugar. Set aside.


The Chicken-

Take the 2 chicken breasts and cut into 1 inch cubes or slightly smaller. In a skillet on high, heat 1 Tbsl vegetable oil and 1/2 Tbls sesame oil till almost smoking point. Add the chicken and stir immediately.(have a large lid near by because we are cooking on high heat and the oil may spatter). Add the 1/2 Tbls ginger, garlic, lime zest and remaining Sambal. When almost finished cooking through 2 Tbls of the pineapple juice that you set aside. Cook for 2-3 more minutes stirring frequently. Pour into bowl and set aside.

The Veggies-

Everything should be chopped, diced and sliced and set aside.

Time to begin cooking!

In a LARGE skillet or wok(I lost my wok in the move so I have to use a skillet but a wok would be ideal) heat 1Tbls vegetable oil and 1/2 sesame oil to almost smoking point.(Keep the skillet or wok on high the entire time) This next step must be done fast and I recommend having that lid handy because this is gonna snap crackle pop all over! Add the remaining ginger and garlic to the hot oil and as soon as it starts to pop dump the carrots, broccoli, celery, bamboo shoots and water chestnuts to the pan and stir. Let cook for 1 minute. Then add the peppers and pineapple and continue to stir. Let cook 2 minutes. Add the bok choy and sugar snap peas. Stir.  Add mushrooms and bean sprouts. Stir. Let cook about 4 minutes while stirring the entire time.(continue to keep folding the ingredients from the sides into the middle and the middle to the sides) Add the chicken to the vegetables and stir. Add the Stir fry sauce and let simmer 2 minutes or until it starts to get thicker. Remove from heat and sprinkle some sesame seeds and cilantro on the top.  This part of the dish is complete!

The Zero Noodles-

Add just enough oil to the pan to coat(maybe half of a tsp). Remove the noodles from the bag and rinse with cold water. Let drain.  Get the oil hot and add noodles to pan. Let cook for 2-3 minutes and add the peanut sauce. Stir to coat all of the noodles. They are done!

Serve up some noodles and stir fry. I like to sprinkle with a little more fresh cilantro and sesame seeds. YUMMY1