What You'll Need
4 heads Baby Bok Choy, halved, or chopped (your choice)
3 cups Variety of Mushrooms (we've used enoki, oyster, shiitake, and shimeji - but brown and white work just as well) chopped
3/4 cup Shishito Peppers, cut into 1 inch pieces
1 2 inch piece of Daikon Radish, peeled and sliced into thin rounds
2 packages Shirataki Noodles
1 tsp Sesame Seed oil
Salt and pepper to taste
Cook It Up!
Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside.
In a large sauté pan heat 2 TBS of your favorite cooking oil over high heat. Add your mushrooms and sauté for 4 minutes, until color develops. Add your bok choy and shishito peppers and saute another 4 minutes, again looking for color to develop.
Mushrooms are like sponges, they love to soak up your cooking oil. Add a little more as you see fit so the rest of your veg can join the party too!
While your veg is cooking away, in another pan prepare Kevin's Teriyaki-Style Chicken according to package directions.
In a small sauce pot bring water (enough to cover noodles) to a boil and cook your shirataki noodles according to package directions. 2-3 minutes. Drain and toss with 1 TSP of sesame seed oil (for flavor and to prevent sticking).
Divide noodles, chicken, and veg amongst 2 plates. Garnish with daikon rounds. Enjoy!