It’s great to be back on The Paleo Mom, sharing another spiralized recipe. Since I shared with you my Sweet Potato Noodle Pizza Crust recipe, not only has my photography gotten much better, but I’m also coming out with my first cookbook! And yes, all of the recipes are spiralized (of course!)
If you never saw that post, let me re-introduce myself. My name is Ali and I run Inspiralized, a healthy food blog dedicated to cooking creatively, healthfully and deliciously with the spiralizer, the kitchen countertop tool that turns vegetables into noodles. You can find me on Instagram, Twitter, Facebook, Pinterest, Tumblr and YouTube.
My cookbook, Inspiralized: Transform Vegetables Into Creative, Healthy, Satisfying Meals, publishes tomorrow, February 24th! You can pre-order it today and receive a sneak peek at 4 book recipes, 4 brand-new recipes, and a month of weekly meal plans with shopping lists. For more information, click here.
Over 30% of the recipes in the Inspiralized cookbook are Paleo and most can easily be adapted to fit the Paleo guidelines – such as omitting a cheese garnish.
Instead of sharing a recipe from the cookbook, I’ve made a brand-new one that will exclusively live here, at The Paleo Mom! This recipe is a simple stir-fry recipe that I love making for lunches or easy weeknight meals. It’s light, flavorful and comes together in one pan (a wok!)
Sometimes, it’s difficult to find carrots that are large enough to fit on the spiralizer. If that’s the case, swap in zucchini noodles here (2 medium zucchinis.) Instead of boiling them alongside the broccoli, simply add them when you cook the broccoli, ginger and garlic together (step 3.) Saute the noodles for 2-3 minutes or until al dente.
That’s the best part about spiralizing – it’s so versatile! I hope you enjoy this recipe and thank you in advance for all of your support with the Inspiralized Cookbook! Until next time…
- Time to Prepare: 15 minutes
- Time to Cook: 20 minutes
- Servings: 2
- 1 large carrot, peeled, spiralized or julienned
- 2 cups broccoli florets
- 1 tablespoon sesame oil
- salt and pepper, to season
- ½ pound boneless chicken thighs, sliced thinly into strips
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- 3 teaspoons low-sodium tamari (or coconut aminos)
- 1/2 teaspoon white sesame seeds, to garnish
- Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
- Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
- Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
- Divide into two bowls and garnish with sesame seeds.