About This Recipe
This dish is perfect for health-conscious individuals, using shirataki noodles instead of pasta. It's low-carb and gluten-free, recommended for those on a diet or concerned about blood sugar levels. The refreshing tartness of lemon and the richness of ghee (or oil) provide a satisfying taste. When we actually made it, we were surprised at how much it resembled 'pasta.' Using organic lemons allows you to safely use the peel, and it's also suitable for busy weeknight dinners. We (the geefee team) particularly liked the fragrant aroma of ghee as an accent.
Ingredients (2 servings)
- Shirataki noodles 200g (approx. 150-170g after pre-processing)
- Chicken breast 150g (or chicken thigh 150g)
- Fringed kale (or kale) 1 leaf (approx. 20g)
- Avocado oil 1 tbsp (olive oil can be substituted)
- Garlic 1 clove (minced)
- Fresh thyme 7-8 sprigs (including for garnish)
- Salt a pinch (for blanching)
- Ghee 1/2 tbsp (butter can be substituted)
- Lemon juice 1 tbsp
- Lemon zest (domestic, organic recommended) a little (grated)
- Black pepper a little
Instructions
- Pre-processing shirataki noodles: Add a pinch of salt to boiling water, boil shirataki for about 5 minutes to remove odor. Drain in a colander, rinse with cold water, gently press with a paper towel to remove excess water, then cut into easy-to-eat lengths. Thoroughly draining the water helps the flavors absorb well.
- Preparation: Mince the garlic, cut the chicken into bite-sized pieces and lightly season with salt. Remove the tough stems from the fringed kale and julienne it. Separate 5-6 sprigs of thyme for cooking and the rest for garnish.
- Cook the chicken: Heat avocado oil in a frying pan, sauté garlic over low heat until fragrant. Add chicken and 5-6 sprigs of fresh thyme, cook over medium-low heat for 8-10 minutes until thoroughly cooked. The chicken surface should be golden brown and cooked through.
- Combine with kale: Add fringed kale midway and sauté briefly until tender.
- Finishing: Turn off the heat, add ghee, lemon juice, and shirataki noodles, and mix well. Season with salt and sprinkle with black pepper. Serve on a plate, garnish with lemon zest and the remaining thyme.
- Tip: Adding shirataki noodles at the end helps maintain their texture, allowing them to absorb flavor without becoming soggy.
Nutrition & Health Points
Shirataki noodles (konjac) are mostly water-soluble fiber (glucomannan), low in calories, help you feel full, and are expected to suppress rapid blood sugar spikes. Chicken breast is high in protein and low in fat, aiding in muscle maintenance and metabolism. Kale is rich in vitamins A, C, and K, and fiber, offering antioxidant benefits, while lemon's vitamin C assists iron absorption. Unsaturated fatty acids in avocado oil and olive oil are considered beneficial for cardiovascular health. Ghee, with its milk solids removed, is convenient for flavoring and provides satisfaction even in small amounts.
Arrangement Tips
- Vegetarian: For a satisfying meal, use fried tofu, shiitake mushrooms, or king oyster mushrooms instead of chicken. Tofu can also be added as a protein source.
- Spice lovers: Add red pepper flakes for an extra kick.
- Flavor change: For an Italian twist, use olive oil + Parmesan cheese instead of ghee.
- Enhanced noodle texture: Adding a small amount of dashi soy sauce at the end enhances the Japanese umami flavor.
- Increased volume: Adding mushrooms and cherry tomatoes boosts satisfaction and nutritional value.
Summary
Shirataki Lemon Chicken Pasta is a low-carb dish that offers a satisfying experience with the flavors of lemon and ghee. Careful pre-processing removes any odor, making it easy to eat, and it was well-received by our family when we actually made it. The ingredients and seasonings are easy to arrange, making it a versatile recipe that pairs well with leftovers in the fridge. Please feel free to give it a try.