1lb.chicken breasts, cubed, option to use shrimp instead
2tablespoonsavocado oil, divided
2teaspoonsgarlic, minced, about 2 cloves
1teaspoonginger, minced
1medium yellow onion, diced, about 1 cup
1smallzucchini, diced, about 1 cup
½cupcarrots, julienned or matchstick carrots
1.5cupsgreen cabbage, thinly sliced
2tablespoonslow sodium soy sauce
salt, to taste
cracked black pepper, to taste
2tablespoons green onion, chopped
¼cup chow mein noodles, option to use ramen noodles instead
Spicy Creamy Sauce
¼cupkewpie mayonnaise, regular mayonnaise
1tablespoonsriracha
1tablespoonlow sodium soy sauce
2teaspoonsmaple syrup
Equipment
1 large non-stick saute pan
1 small mixing bowl dressing
Instructions
Make Spicy Creamy Sauce
Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup in a small mixing bowl. Cover and refrigerate until ready to use.
Make the Dish - Option to use shrimp or chicken
In a large sauté pan over medium heat, add one tablespoon of avocado oil. Season the cubed chicken or shrimp with salt and black pepper. Add your protein to the pan and saute. Once the chicken is cooked through (165 degrees Fahrenheit) and lightly browned, remove it from the pan.** if using shrimp, sear for 2-3 minutes per side.**
In the same pan, add the remaining avocado oil. Add the diced onion, minced garlic, minced ginger, julienned carrots and diced zucchini. Sauté for 3-4 minutes.Next, add the thinly sliced green cabbage. Season the vegetables with a pinch of salt and cracked black pepper. Once the cabbage begins to soften, add the cooked protein back in.
Add the low sodium soy sauce stir well and sauté. I like my cabbage slightly firm, but you can saute it to your liking. Top with chopped green onions and serve over a bed of ramen, or with crispy chow mein noodles.Option to drizzle the dish with the spicy creamy sauce and enjoy hot.