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Grain

Grain Free Korean Japchae

Ingredients

  • 1/2 pound boneless, skinless chicken breasts
  • 4 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup baby carrots sliced
  • 1 cup mixed bell peppers slivered
  • 1 large onion diced
  • 1 tbsp minced garlic
  • 8 ounces kelp or sweet potato starch noodles
  • 1/4 cup coconut aminos
  • 1 tbsp fish sauce I used Red Boat
  • 1 tsp sesame oil
  • 1 cup frozen chopped spinach

Instructions

  1. Preheat oven to 375 degrees.

  2. Fillet chicken breasts. Place in a 9x13 baking dish. Drizzle 2 tbsp olive oil over the top and sprinkle with salt and pepper. 

  3. Bake chicken, uncovered, in oven for 20-30 minutes until cooked through. Remove from oven and dice into 1/4 inch pieces. Set aside

  4. While chicken is cooking, chop carrots, bell peppers, and onion.

  5. Heat a large skillet or wok over medium heat. Add 2 tbsp olive oil to pan.

  6. Stir fry carrots, onions, bell pepper, and garlic together 5-6 minutes or until carrots are tender. Add kelp noodles and diced chicken to pan. Stir to combine.

  7. Add in coconut aminos, fish sauce, and sesame oil. Toss to coat. 

  8. Lastly, add in frozen spinach and heat. Sprinkle with additional salt and pepper, as desired.