[Paleo, Whole30] Spicy Garlic Daikon Noodles with Chicken
These tasty delicious veggie noodles do not compromise on flavor. I leave the daikon with a bit of crunch so it’s not 100% what you’d expect from a noodle, but the spicy garlic sauce with the juicy chicken is a great combo - the whole radish has less than 4 net carbs and it’s a great alternative for rice noodles. Enjoy!
Ingredients you’ll need: Many recipes = many ingredients. Cooking should be fun and not stressful or confusing. Contrary to my mom’s beliefs, EVERY ingredient isn’t always needed. Additionally, not always does it have to be that specific thing to be delicious. Substitutions and alternatives will be shared here in addition to original recipe.
2 whole daikon radishes, spiralized
For the Chicken:
4 boneless skinless chicken thighs (about 1 lb)
1/4 c of neutral oil (avocado, safflower, olive)
1 1/2 tsp sesame oil
1 tsp onion powder
1 tsp of garlic powder
1 tsp umami seasoning (or mushroom powder)
1/2 tsp white pepper
For the sauce:
4 cloves of garlic, minced (about 4 tsp)
1/4 of a yellow onion, diced (or a shallot)
1/2 tsp garlic powder
1 tsp umami seasoning (or mushroom powder)
1 tsp red chili pepper flakes (try a 1/2 tsp if making the first time)
3 Tbsp of coconut aminos
2 Tbsp of rice vinegar
3 green onions, chopped separating the white and green parts
Garnish:
2 tsp of cilantro, chopped fine
1 tsp sesame seeds
Kitchen “stuff” you’ll need: You must have the right stuff to feel confident - there is nothing worse than making something delicious and not having what you need mid-step and feeling stressed or like the whole thing could be ruined. Hopefully this helps you be prepared before you get started or serves as an excuse to buy new kitchen gadgets!
Large skillet (7+ qts), cutting board, plates, sharp knife, wooden spoon, tongs
Prep.
Lay chicken thighs out and pound flat until even and about 1/3" thick. Pat dry. In a medium bowl combine oils and spices for the chicken and mix well. Dip each thigh in the mixture and coat well and allow any excess to drip off. Set on a plate and set aside.
Create.
Heat a large skillet on medium high heat. Once hot, add chicken without overlapping or crowding. Cook on each side undisturbed for about 4-5 minutes. Should cook most of the way with this time. Place on a clean plate and set aside for later.
In the same pan, add shallot and garlic and sauté until fragrant, add spices and continue to sauté to bloom the spices (about 2 minutes). Add daikon and stir to combine and reduce heat to medium. While cooking slice the chicken into strips. Add coconut amino and rice vinegar and stir to combine. Push daikon to the side and create a space for the white parts of the green onion and add allow to cook for about 2 minutes. Add back the chicken and stir well to combine. Allow to continue to cook for about 2-3 minutes until liquid is almost completely reduced and chicken is fully cooked.
Finish.
Plate mixture and top with sesame seeds, chopped cilantro, and green parts of the green onion. ENJOY!
