Fettuccine Shirataki Chicken Salad

Fettuccine Shirataki Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Fettuccine Shirataki
  • 4 large boneless, skinless chicken breasts
  • 2 teaspoons Special Seasoning*
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons olive oil
  • 2 cups mayonnaise
  • ½ cup chopped green onions, green part only, plus extra for garnish
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh basil leaves
  • 1 teaspoon seasoning salt
  • Tomato wedges, for garnish
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Slice the chicken breasts lengthwise into 1-inch wide strips.
  4. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of Special Seasoning and all of the thyme, and then drizzle it with olive oil.
  5. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
  6. While the chicken is cooking, put the Shirataki Noodles in a large bowl for tossing.
  7. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.
  8. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of Special Seasoning, and the seasoning salt, and stir until well blended.
  9. Pour the dressing over the pasta and toss gently.
  10. Place the chicken strips on top of the pasta.
  11. Garnish with tomato wedges and additional sliced green onions.
Notes
This dish can be made 1 day before serving *Special Seasoning: 1 cup salt ¼ cup black pepper ¼ cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

 

 

 

 

Tofu Shirataki and Asian Chicken Salad

Tofu Shirataki and Asian Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 (9-ounce) package frozen sugar snap peas
  • 1 (16-ounce) package Tofu Shirataki
  • 1 cup water chestnuts, drained and chopped
  • 3 cups diced cooked chicken
  • 3 green onions, chopped
  • 1 medium red bell pepper, diced
  • ½ cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Instructions
  1. Drain and rinse Tofu Shirataki very well. Place on paper towels to dry and set aside.
  2. Cook sugar snap peas according to package directions; drain well.
  3. In a large bowl, combine sugar snap peas, Tofu Shirataki, water chestnuts, chicken, green onion, and red bell pepper.
  4. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over Tofu Shirataki mixture, tossing gently to coat.
  5. Stir in toasted almonds.
  6. Cover and chill until ready to serve.

Stir Fry Ginger Beef with Spaghetti Shirataki Noodles

Stir Fry Ginger Beef with Spaghetti Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons unseasoned rice vinegar
  • 5 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon peeled, grated fresh ginger
  • 1 teaspoon chile pepper flakes
  • 1 teaspoon ground cumin
  • 1 1¼ to 1½ pounds top sirloin steak
  • 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil (optional)
  • 3-4 green onions, cut on a diagonal, ½-inch apart, including the greens
  • 2 cloves garlic, thinly sliced
  • 2-3 hot chiles, preferably red serranos, seeded, sliced
  • 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
  • ½ cup loosely packed, chopped cilantro
  • 1 package Spaghetti Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in ½-inch thick slices. Then cut each slice lengthwise into strips.
  3. In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin.
  4. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, or up to 4 hours, in the fridge.
  5. In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.
  6. Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute.
  7. Transfer beef to a bowl.
  8. When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds.
  9. Add the julienned ginger and cook for 30-45 seconds more.
  10. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
  11. Turn the heat off and mix in the cilantro.
  12. Serve at once over a bed of Spaghetti Shirataki Noodles.