Adapted from Atkins Kitchen recipe.
Don't order take-out when homemade is this easy and delicious. Vegetables are stir-fried then simmered with a broth, soy sauce and sesame oil mixture.
2 8 oz Packages Konjac Shirataki Noodles prepared according to package directions*
2 tablespoons canola oil
1/2 medium onion, sliced
4 cups sliced Napa cabbage
1 cup sliced celery
3 garlic cloves, thinly sliced
1/4 packet sugar substitute
1 cup chicken broth
1/4 cup water
2 tablespoons soy sauce
2 teaspoons sesame oil
* 1 tablespoon ThickenThin Not Starch*
4 cups diced cooked chicken
1/4 cup slivered almonds, lightly toasted
1. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes. Add sugar substitute, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
2. Stir in thickener, increase heat to medium-high and bring to a boil. Stir in chicken and konjac noodles, lower heat and simmer until heated through. Sprinkle with toasted almonds before serving.
Bake/Cook time: 45 minutes
Carbohydrates:11 grams, Net Carbs:6.5 grams,
Fiber:4.5 grams, Protein: 46 grams, Fat: 24.5 grams