Five Spice Chicken with Gingered Zucchini Noodles and Mushrooms Recipe
8.3g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Asian
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Asian
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
25.8g
Protein
19.6g
Fat
1.9g
Fiber
312.9cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 tablespoon
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12 oz raw
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2 tsp
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1 medium
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4 oz
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1 oz
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2 Tbsp
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1 clove
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1 tbsp
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1 tablespoon
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1 individual packet
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0 1/2 tsp
-
0 1/4 tsp
DIRECTIONS
- Heat a skillet over medium high heat with 1 tbsp olive oil. Season the chicken with the five spice powder, 1/4 tsp salt and 1/8 tsp pepper. Pan fry the chicken until the juices run clear and it is no longer pink in the center; about 5 minutes per side.
- While the chicken cooks, thinly slice the zucchini with a vegetable peeler into thin strips and place in a large bowl; set aside. Alternatively, spiralize cut the zucchini. Cut the mushrooms into bite sized pieces, dice the shallot, mince the ginger and finely dice the garlic. Remove the chicken and place on a plate tenting with aluminum foil to keep warm.
- Add all the prepared vegetables but the zucchini to the same skillet the chicken was cooked in and saute while stirring over medium high heat until fragrant; about 4 minutes; season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper.
- Add the zucchini and cook another 2-3 minutes. Add the soy sauce, sesame oil and sucralose stirring to combine until well coated. Slice the cooked chicken and place over the sauteed vegetables.
Cooking Tip
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