1 package shirataki noodles of choice I used tofu shirataki fettuccine nooodles
1 tbsp soy sauce
1 tbsp toasted sesame oil
1/2 lb chicken thighs, cut into bite sized pieces
1/4 cup no sodium chicken stock
1 tbsp rice vinegar
1 tbsp oil of choice
1 cup sliced mushrooms
3 leaves swiss chard, chopped
Instructions
Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.Marinate the chicken in 1 teaspoon of soy sauce and 1 teaspoon toasted sesame oil.
Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
Add the drained shirataki and sauce to the pan and stir well to combine everything. Turn up the heat a bit until everything is slightly charred.
