Heat the sesame oil and coconut oil over medium heat in a wok or large skillet. Add the chicken thighs, and brown for 5 minutes on both sides. Remove chicken from pan.
Into the wok (or pan), saute the ginger and garlic until lightly browned. Stir in the paprika, onion powder, crushed red pepper, salt, pepper, orange juice, orange zest, lemon juice, ketchup, vinegar, coconut aminos, chicken broth, and monk fruit sweetener.
Bring mixture to a simmer and add chicken back to the wok. Simmer for 10 minutes on each side or until chicken is completely cooked through. Add in the peppers and simmer until tender. Mix in half of the green onions.
While the chicken is cooking, prepare the shiratake noodles according to package directions.
Serve the chicken and peppers over the shiratake noodles. Garnish with the rest of the green onions and cilantro.
Ingredients
Directions
Heat the sesame oil and coconut oil over medium heat in a wok or large skillet. Add the chicken thighs, and brown for 5 minutes on both sides. Remove chicken from pan.
Into the wok (or pan), saute the ginger and garlic until lightly browned. Stir in the paprika, onion powder, crushed red pepper, salt, pepper, orange juice, orange zest, lemon juice, ketchup, vinegar, coconut aminos, chicken broth, and monk fruit sweetener.
Bring mixture to a simmer and add chicken back to the wok. Simmer for 10 minutes on each side or until chicken is completely cooked through. Add in the peppers and simmer until tender. Mix in half of the green onions.
While the chicken is cooking, prepare the shiratake noodles according to package directions.
Serve the chicken and peppers over the shiratake noodles. Garnish with the rest of the green onions and cilantro.