KETO CHICKEN PAD SEE EW
ingredients
3 tbsp. olive oil
2 cloves garlic, finely diced
200 g chicken thigh fillets, or any protein of choice
120 g konjak or shirataki noodles, available in the Asian foods aisle in the supermarket
1/2 cup Chinese broccoli gai lan, found in the fridge section of the fresh fruit and veg. Alternatively use bok choy.
1 tbsp coconut aminos or GF tamari
2 tsp Vegemite, there is now a gluten free Vegemite available.
1 egg, whisked
2 tsp chillies, finely sliced
1 tsp spring onions, finely sliced
1 tsp apple cider vinegar
Heat 2 tbsp. oil in wok (or frying pan) over medium heat. When oil is hot fry garlic for about 10 seconds before adding chicken
Stir fry for 4 – 5 minutes tossing chicken. If the chicken is releasing a lot of moisture, pour off the juices add the remaining olive oil and cook chicken until it is lightly golden.
Add coconut aminos/tamari and Vegemite and cook for further 2 minutes
Turn heat down add noodles, 1 tsp of chilies and gai lan
Cook for 2 – 3 minutes stirring.
Move meat and noodles to one side of pan turn up heat to medium-high and add egg
When egg is scrambled mix through noodles and chicken and cook 1-2 minutes to give a little char to the ingredients.
Stir through chilies, spring onions, and vinegar. Serve.