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Carrot Noodle Stir-Fry

Featured in the Honolulu Star-Advertiser on July 15, 2020.

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Ingredients:

Carrot Noodle Stir-Fry

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 teaspoons vegetable oil plus 2 tablespoons
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 2 1/2 tablespoons shoyu, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 5 slices ginger
  • 6 medium carrots, spiralized into noodles
  • 2 scallions, sliced
  • 1 1/2 cups baby spinach

Directions:

  1. In large bowl, mix together chicken with 2 teaspoons vegetable oil, sesame oil, cornstarch, honey, 1-1/2 teaspoons shoyu and red pepper flakes.
  2. Let marinade for 30 minutes.
  3. In a wok, heat 2 tablespoons vegetable oil over medium heat.
  4. Add ginger and fry until crispy, then add chicken and cook thoroughly.
  5. Add carrot noodles and stir for another 1-2 minutes.
  6. Add 1 tablespoon shoyu with scallions, stir for 1 minute then add spinach until wilted.

Serves 4.

Approximate Nutrient Analysis per serving (based on 4 servings):
300 calories, 15 g fat, 3 g saturated fat, 105 mg cholesterol, 800 mg sodium, 16 g carbohydrate, 4 g fiber, 7 g sugar, 25 g protein

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