Recipe: Delicious Paleo Teriyaki Stir-fry Zoodles
Paleo Teriyaki Stir-fry Zoodles. Stir in bok choy, zucchini, and garlic powder. Add carrot, green pepper and onion and cook until tender. Stir in bok choy, zucchini and garlic powder.
I made it for a coworker (who is obsessed with all things vegetable) for her going away party and it was a hit. I had to sub green cabbage for the bok choy because the store was sold out but look forward to trying it with it in. Season with salt and pepper and add the sauce. You can have Paleo Teriyaki Stir-fry Zoodles using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Paleo Teriyaki Stir-fry Zoodles
- You need 1 T of evoo.
- Prepare 2 T of coconut aminos teriyaki sauce.
- Prepare 1 of large carrot.
- It's 1/2 of large green bell pepper, thinly sliced.
- You need 1/4 of yellow onion, thinly sliced.
- It's 1 head of baby bok choy, chopped.
- Prepare 1 of large zucchini, spirilized.
- You need 1 tsp of garlic powder.
Toss everything to combine and cook for a one minute more. Remove from skillet and set to the side. Mix the broth, tomato paste and coconut aminos together in a bowl. A quick and delicious weeknight chicken stir fry you can easily customize using your favorite seasonal veggies.
Paleo Teriyaki Stir-fry Zoodles step by step
- In large skillet, heat oil and 1 T teriyaki sauce. Add carrot, green pepper and onion and cook until tender..
- Stir in bok choy, zucchini and garlic powder. Drizzle on remaining teriyaki sauce..
- Cook, stirring occasionally until zucchini is tender..
Kelly Smith, from The Nourishing Home, is the author of one of my favorite grain-free baking cookbooks. Today she is sharing an easy chicken recipe that's perfect for weeknight dinners. Using zucchini noodles instead of traditional noodles, and coconut aminos in place of soy sauce. Best of all, it's packed with fresh vegetables, lo mein style zucchini noodles and a flavorful authentic sauce SO much better than takeout! It all starts with the thick Asian stir fry sauce.
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