Allergy Friendly Chicken Yakisoba

By popular request here is my Allergy friendly Chicken Yakisoba!

My family says it’s the best yakisoba they’ve ever had…and they’ve had a LOT of soba. 😉

• Buckwheat noodles are a great choice for GF and lower carb. These are my favorites.

  • However, sometimes I’m a cheater and use GF spaghetti noodles.

• I’ll include a teriyaki sauce recipe below as well but for a purchase option I can recommend this one.

Gluten Free Yakisoba

My family says it's the best yakisoba, and they've had alot of 'soba.

Ingredients

• 8 oz buckwheat soba noodles (or gf spaghetti but this increases the carb ratio)

• 4 stalks celery (sliced diagonally)

• 3 carrots (sliced diagonally)

• 1 yellow onion (sliced)

• 5 cloves garlic (minced)

• 2 cups broccoli (lightly steamed, small pieces)

• 1 cup gluten free Teriyaki sauce

• 1 1/2 lbs chicken breast (3-4 breasts, depending on size)

• 1/4 cup avocado oil

Instructions

• Cook pasta "al dente" according to package directions, drain and set aside.

• Slice chicken and saute on medium high in sections in 2 Tbsp avocado oil (seasoning with salt and pepper as you go) until cooked through.

• While chicken cooks slice vegetables to roughly the same size (bonus points for diagonal) and steam broccoli for 2-3 minutes (you can skip the steaming it just provides for a better texture).

• Set chicken aside and pour 1/4 cup teriyaki sauce over it. In the same pan add 2 more Tbsp avocado oil and saute onions (2-3 minutes), then add carrots (2-3 minutes), then add celery (2-3 minutes), then add garlic, 1/4 cup teriyaki sauce and broccoli. Saute for an addition 2-3 minutes until garlic is aromatic and flavors are melded. ***Every time you add a veggie add a TINY bit of salt to enhance the natural flavor of the food. Omit this step if salt sensitive hypertension is a concern.

• Remove from pan and add noodles and 1/4 cup teriyaki sauce to pan and saute until sauce is mostly soaked in.

• Finally add chicken, vegetable mix and the remaining 1/4 cup teriyaki sauce (taste it first to make sure it's the right flavor for you) to the noodles and enjoy!

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Note

GF/Soy free Teriyaki Sauce

• 1/4 cup coconut aminos

• 1/4 cup sesame oil

• 1/2 navel orange (juiced)

• 1/4 cup rice vinegar

• 6 cloves garlic (minced)

• 1 tbsp ginger (peeled and grated)

• 1 tbsp tapioca flour (mix with 1/4 cup water and add at the end to thicken if desired)

• Combine all above teriyaki ingredients in a saucepan over medium heat. When mixture begins to boil, stir for another 2-3 minutes.

• Option 1: Remove from heat and use as marinade or refrigerate for later use. Option 2: add in water / starch and simmer for 1 minute or until desired thickens and use as topping.

Serve it With: Our Crispy Smashed Potatoes, Mushroom Garlic Quinoa or plain rice.

Like it Spicy? Whisk hot sauce or chili flakes into the teriyaki sauce.

Leftovers: Store in an airtight container in the fridge up to 3 days.

No Coconut Aminos? Use tamari instead.