Asian Chicken with Noodles

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September 26, 2015


Here's a satisfying Asian dish that's delicious; mild OR spicy! Enjoy it while on the HCG Protocol too!

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 1 serving


1 chicken breast sliced (or 3.5 ounces for HCG phase two)

4-5 teaspoons “Amazin Asian”™ Seasoning

4 teaspoons Tamari Wheat Free Low Sodium Sauce*

2 tablespoons MCT Oil or coconut oil

2 tablespoons water or broth

6 drops stevia or 1 teaspoon honey (or sweetner of choice)

1 to 3 dashes hot sauce (no sugar) or to taste (optional)

1/8 cup thin chopped kale or spinach (roll it tight and slice thin with knife)

1/4 cup sliced mushrooms

1/8 cup thin sliced onion

2 to 3 cups spiralized zucchinni

1 chopped green onion


Sprinkle sliced chicken with 2 teaspoons seasoning and 2 teaspoons tamari sauce; mash and mix into chicken. Set aside. Mix together MCT oil, water, 2 teaspoons seasoning, stevia and 2 teaspoons tamari sauce; set aside. Prepare vegetables. Heat a small amount of coconut oil in pan on medium high heat. Add chicken and mushrooms and cook for about 3 minutes, stirring as needed. When chicken is done, add onion and kale. Cook for another 3 minutes, stirring as needed. Add zucchini and sprinkle with remaining seasoning. Continue cooking on higher heat until done but firm. Pull mixture to the sides of the pan, creating a hole in the center. Pour the sauce into the hole. Stir quickly to heat, then mix though out the vegetables. At this point you need to determine if the zucchini is cooked enough; add a minute or two more, if necessary. Remove from heat, and green onions and quickly toss. Put into dish and enjoy while nice and hot!

Sprinkle with more Tamari Sauce if desired

* can use soy sauce instead of the tamari sauce if desired


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