Shirataki Chicken Bowl

Ingredients

1. Rinse and drain 200g shirataki.
2. Dry-fry shirataki in a pan over medium-high heat for 2-3 minutes to remove excess moisture, then set aside.
3. Slice 150g chicken breast into thin strips.
4. Dice 1 medium onion onion.
5. Mince 2cloves garlic and 1piece ginger.

6. Combine 10g gochujang, 10g mirin, 8g rice vinegar, and 15g water in a small bowl and stir to combine.

7. Heat a pan over medium-high heat with a drizzle of oil.
8. Add onion and cook for 2-3 minutes until softened.
9. Add garlic and ginger and cook for 1 minute.
10. Add chicken and season with salt and pepper.
11. Cook chicken through, about 4-5 minutes.
12. Add shirataki and the sauce to the pan.
13. Toss everything together and cook for 1-2 minutes until the sauce coats evenly.
14. Remove from heat and drizzle with 2g sesame oil.
15. Toss once more and serve.

by FeluFit · source^[2] · video^[3]

1. Rinse and drain 200g shirataki.
2. Dry-fry shirataki in a pan over medium-high heat for 2-3 minutes to remove excess moisture, then set aside.
3. Slice 150g chicken breast into thin strips.
4. Dice 1 medium onion onion.
5. Mince 2cloves garlic and 1piece ginger.

6. Combine 10g gochujang, 10g mirin, 8g rice vinegar, and 15g water in a small bowl and stir to combine.

7. Heat a pan over medium-high heat with a drizzle of oil.
8. Add onion and cook for 2-3 minutes until softened.
9. Add garlic and ginger and cook for 1 minute.
10. Add chicken and season with salt and pepper.
11. Cook chicken through, about 4-5 minutes.
12. Add shirataki and the sauce to the pan.
13. Toss everything together and cook for 1-2 minutes until the sauce coats evenly.
14. Remove from heat and drizzle with 2g sesame oil.
15. Toss once more and serve.