Shirataki with chicken, Asian style

Ingredients for 4 servings:

• 4 chicken breasts
• 1 bag of brown rice (2 servings)
• 200 g Shirataki noodles, homemade or 200 g drained weight pack
• 1 gr. can/n peas
• 1 small can of corn
• 1 jar of tomato peppers, approx. 165 g, drained weight
• 25 g mushrooms (mixed mushrooms), Asian, dried
• some Chinese cabbage
• 4 tomatoes
• 3 tbsp rapeseed oil
• 1 bulb(s) of garlic, Chinese, finely chopped or 3 cloves
• 1 handful of chives, chopped
• 2 onions, finely chopped
• 1 tbsp chicken broth powder
• 1 tsp chicken seasoning
• ½ tsp konjac flour (glucomannan) or 2 tbsp cornstarch for thickening
• Salt
• ½ tsp pepper
• 3 tsp curry powder
• 1 tsp ginger powder
• ½ tsp thyme
• 2 tsp chili flakes or chili powder, depending on your taste
• 2 tsp sweet paprika powder
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp xylitol (sugar substitute)
• 5 tbsp white wine vinegar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 32 minutes; Total time approx. 2 hours 7 minutes

low carb, ideal for diabetics

Soak the dried Asian mixed mushrooms in cold water for at least 1 hour beforehand, or use any other mushrooms you like. Cook the rice according to the package instructions. Meanwhile, peel and finely dice the garlic and onions. Quarter the tomatoes. Mix all the spices together with xylitol. Cut the chicken into small strips. Briefly fry in oil until browned to your liking. Season with salt and remove from the pan. Brown the onions in the pan. Add the tomato pieces and fry gently. Then add the peas, tomato peppers, and corn, and add the mushrooms and the soaking water to the pan. Meanwhile, mix the vinegar, soy sauce, and Worcestershire sauce in a bowl. Add the finely chopped garlic and the previously mixed spices and mix thoroughly, finally stirring in a little konjac flour. Add everything to the pan and simmer gently for about 10-15 minutes. Add the chicken, mix well, and season to taste. Spread the cooked rice over the dish in the pan. Finally, sprinkle with chives. Line the plates with a few pieces of Chinese cabbage. Distribute the prepared shirataki on top and cover with portions of the hot chicken. Ideal for diabetics, as shirataki and konjac flour contain no carbohydrates and xylitol is not metabolized insulin-dependently. That leaves pulses, corn, tomato peppers, and half the portion of brown rice. Diabetics need something, too.