This coconut basil chicken Shirataki noodle bowl promises fast prep and great flavor for your low carb or keto weekday meal prepping. You’ll love this easy coconut curry!
I’m realizing that the key to weeknight dinner success is advance preparation. Like, duh! That’s why meal-planning sites are so popular! I have actually begun to write recipes I want to share with you all, on a calendar instead of winging-it week to week. This should help the organizationally challenged (me!) get things out in a timely manner, right? Sharing great recipes is one small way I can bring happiness to others.
Were big coconut curry eaters at my house. We like Thai curries and Indian curries equally, but our protein of choice is chicken. By the way, I shared a wonderful Bangalore Chicken Curry for my friend at Wicked Spatula (It was shared in a magazine) and my recipe for Thai Chicken Satay With Peanut Sauce is one of my favorites. Both are easy coconut curry recipes.
We usually enjoy our chicken coconut curry over low carb cauliflower rice. Sometimes I add cilantro and toasted coriander seed and ghee to the cauliflower rice to flavor it. But with the popularity of noodle bowls and zen bowls being on trend let last few years, I decided to use the Shiratake or Miracle Noodles that have been sitting in the cabinet, ignored.
The inspiration for this coconut basil chicken recipe came from a magazine. The recipe called for adding coconut milk to rice and sauteing chicken in a pan with a little basil, lime juice and fish sauce. The photos were beautiful in their simplicity, but we don’t eat rice. Instead, I added the coconut milk to the chicken, replaced the rice with Miracle Noodles (Shirataki, Konjac or glucomman noodles) and added a spiralized cucumber salad. It’s a complete meal!
I tested this recipe three different ways. My favorite iteration was to saute chicken breast for the meal, but using shredded rotisserie chicken and chopped pre-cooked chicken breast also worked and cut the cooking time by 10 minutes.
[Note:] If you don’t like Miracle Noodles, serve over steamed and drained zucchini noodles. Use about 1 pound of zoodles per 4 people for 6 net carbs per person.
Each Coconut Basil Chicken Shirataki Noodle Bowl is 5 net carbs per serving
[GET READY: This recipe is a Blitzkrieg of multitasking!]
Coconut Basil Chicken Shirataki Noodle Bowl (Miracle Noodles Recipe)
- 1 pound raw chicken breast cut thinly, (or use 12 oz already cooked)
- 10-15 large whole basil leaves
- 1 tablespoons coconut oil, unless using pre-cooked chicken
- 1 can full fat coconut milk (about 13 oz)
- 8 ounces cucumber, spiralized and drained
- 2 packages Miracle Noodles, rinsed and squeezed gently
Sweet and Sour Sauce – divided
- 1/4 cup lime juice
- 2 tablespoons fish sauce (Red Boat and Three Crabs are good brands)
- 2 tablespoons sweetener, I used Sukrin Gold
- 1/2 tsp toasted sesame oil
- red pepper flakes
- sesame seeds
- shredded toasted coconut
- Chicken: Slice the chicken breast into thin strips. Heat the coconut oil over medium-high heat. When hot, add all of the chicken and saute until just cooked through about 7 minutes. Remove the chicken with a slotted spoon to a bowl and keep warm.
- While the chicken cooks: Juice the limes and measure 1/4 cup of juice. Add the sweetener and fish sauce stirring to blend. Measure 3 tablespoons of this sweet and sour sauce into the blender and a pinch of salt. Reserve the remainder of the sauce and add 1/2 teaspoon of toasted sesame oil. Next, peel the cucumber and run it through the spiralizer. If you do not have one, then slice or dice the cucumber and place it into a bowl.
- Coconut Milk: Let the chicken juice in the pan caramelize (turn brown) and dry up. Add the coconut milk and basil leaves to the pan scraping up the caramelized bits and bring it up to a boil over high heat. Continue to boil and set the timer for 5-7 minutes reducing the coconut milk to about 1 1/4 cups. Pour it into the blender and blend until smooth. (Make sure to vent the lid so the hot liquid doesn’t explode.) Cover to keep warm.
- Miracle Noodles: While the coconut milk is reducing, open the noodles, rinse well and drain. Don’t worry about the odd smell, they will taste like the sauce once dressed. Place the noodles into a small microwaveable bowl and heat gently until warm. Alternately, place in a pot and cover with hot, not boiling, water until time to assemble dinner. Drain and squeeze the noodles.
- Cucumber Salad: Cut the cucumber noodles to manageable lengths with a pair of scissors. Pour the reserved sweet and sour sauce over the noodles and toss.
- Finishing up: Put the chicken and sauce back into the pan and heat over medium heat until hot.
- Assembly: Divide the warmed and drained noodles among 4 bowls and top with the basil chicken. Place the cucumber salad to the side and garnish how you wish. Serve.