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prep time
20 min
cook time
30 min
ready time
50 min
Moderate Carb Chicken Yakisoba
You will love this easy and delicious chicken yakisoba recipe! Even though this recipe is moderate carb Paleo, it is made using glycemic-friendly carbohydrates, which is what makes this style of diet so healthy for blood sugar control. The chicken is stir-fried with coconut aminos until the mixture is nicely glazed. Then onions, shiitake mushrooms, bell peppers, carrots, and cabbage are stir-fried together in the same wok (this allows the flavor of the chicken to coat the vegetables, which makes the dish so flavorful). Then the spaghetti squash is added for the “noodles”. You will be surprised at how outstanding the flavor of this dish is! With the flavor of the bell peppers, carrots, and onions along with the stir-fried chicken, this makes for a crowd-pleasing dish! You won’t even miss wheat noodles and instead will enjoy this anti-inflammatory version of yakisoba.
The trick to using coconut aminos
Instead of soy sauce with allergens like soy and wheat, we have used coconut aminos which are Paleo-friendly. The trick to using coconut aminos is understanding that it is more sweet than salty. To make it taste more soy sauce-like, we have added additional salt to the dish. It is also important to glaze the meat well. After adding the coconut aminos, cook the liquid down until it glazes the chicken. There should hardly be any residual liquid left. Taste the chicken and season the chicken with enough salt to make a nice balance between sweet and salty. Use the salt listed in the recipe as a guideline.
Special Equipment
We highly recommend using a seasoned wok. Woks add a lot of authentic Asian flavor to this otherwise simple dish. If you do not have a wok, you could also use a seasoned cast iron or blue steel pan for a similar effect.
What is the best way to prepare the spaghetti squash?
You can cook the squash in different ways, but the quickest and easiest way we have found is to microwave the squash. Doing so leaves the squash on the crunchier side so it can finish cooking in the wok without getting too soft. This results in “noodles” with the perfect texture.
Net Carbs
19 g
Fiber
4.8 g
Total Carbs
23.9 g
Protein
35.3 g
Fats
18.7 g
394 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Spaghetti Squash Cooked Without Salt
17.5 oz
Coarse Kosher Salt
0.5 tsp
Coconut Aminos
1 tbsp
Avocado oil
2 tbsp
Cabbage
7 oz
Carrots
3.5 oz
Mushrooms Shiitake Dried
1 oz
White onion
0.5 medium - 2 1/2" diameter
Red pepper
0.25 large - 3" diameter x 3 3/4"
Scallions
2 medium - 4 1/8" long
Coarse Kosher Salt
0.5 tsp
Coconut Aminos
1 tbsp
Avocado oil
1.5 tbsp
Chicken Dark Meat Thigh Only Enhanced Raw
1.5 lb
Coarse Kosher Salt
1 tsp
Coconut Aminos
2 tbsp
Recipe Steps
steps 9
50 min
Step 1
Prepare all the ingredients for the stir-fry. Stir fry cooks quickly, so having all the ingredients prepped and ready to go is essential. Cut the spaghetti squash in half width-ways. Scoop out the seeds with a spoon and discard. Place the squash in a 9”x13” pan cut side down. Then fill the pan with water to come ½” up the sides of the squash.Step 2
Microwave the squash on high heat for 15 minutes. Check to see if the squash will separate into strands; if not, add another 5 minutes. If the turntable in your microwave cannot move properly because the pan is too large, rotate the pan halfway through. Save the other half of the squash for another use. Set aside to cool. Once cooked, scoop out the flesh into strands.Step 3
Rehydrate the shiitake mushrooms in a small saucepan. Fill the saucepan with water and add the mushrooms. Place over medium heat until hot. Cover wilth a lid for 5-7 minutes until the shiitake mushrooms are softened. Drain and rinse in cold water. Squeeze out the water from the mushrooms. Cut the stems off and then slice the mushrooms into thin strips.Step 4
Prep the vegetables. Slice the cabbage into thin strands. Peel and slice the carrot on a bias into thin rounds. Julienne both the bell pepper and white onion. Slice the scallions into 1 ½” pieces.Step 5
Slice the chicken thighs into thin pieces with a sharp knife. Set aside. Start heating up the wok.Step 6
Heat a wok over high heat until hot. Add in 1 ½ tbsp avocado oil and swirl the wok to coat. Add in the chicken thighs. Do not disturb them for a couple of minutes to allow a good sear to form before giving them a stir. Add in 1 tbsp coconut aminos and 1 tsp salt. Cook and continue to stir-fry until the chicken is completely cooked and the liquid has completely evaporated and glazed. Then remove the chicken to a plate. Set aside.Step 7
To the same wok, add in the remaining avocado oil. Add in all the vegetables except the scallions. Stir several times to coat them in the leftover chicken browned bits at the bottom of the wok. Season them with 1 tbsp coconut aminos and ½ tsp kosher salt. Adding the aminos will deglaze the pan and help to coat the vegetables. Cook until just starting to soften but still crunchy.Step 8
Add in the cooked spaghetti squash. Season with ½ tsp kosher salt and another tablespoon of coconut aminos. Remember the spaghetti squash is still on the crunchier side, so cook and toss it in the wok until it softens to your liking.Step 9
Stir until all the ingredients are combined. Taste, adding more salt or coconut aminos as desired. Serve immediately.
