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Week of 5/16/22

Kale and Kelp Noodles
with sesame-crusted chicken

Active: 40 Total: 40
Original GF Paleo Vegetarian
Kale and Kelp Noodles

This savory nutrient-packed bowl is an updated version of one of our earliest meals, first shared in 2013. The sesame-crusted chicken strips are so hard to resist; you'll find yourself eating them right off the sheet pan. 

Proteins
Chicken, non-ground
Cuisines
Asian - Japanese
Save recipe
55

Ingredients

Metric
Servings:
4
Kale and Kelp Noodles:
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Kelp or yam noodles - 8 oz (sub spiralized zucchini "noodles" or zucchini sliced into ribbons with a vegetable peeler)
  • Oil, cooking - 1 Tbsp
  • Baby kale - 5 oz
  • Hot sauce (opt) - for serving
Sesame Chicken Strips:
  • Chicken breasts, boneless and skinless - 1 lb
  • Foil - for baking
  • Sesame seeds - 1/3 cup (use a mix of white and black seeds if you have them)
  • Eggs - 1
  • Water - 1 Tbsp
  • Salt - 1/2 tsp
Aminos Sesame Dressing:
  • Oil, cooking - 1/4 cup
  • Garlic - 1 clove , peeled
  • Tahini - 3 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Honey - 2 tsp
  • Water - 2 Tbsp (plus more as needed)

Prep

  1. Make dressing - Blend together cooking oil (portion for dressing), garlic, tahini, aminos, vinegar, toasted sesame oil, honey, and water (portion for dressing) using an immersion blender or standing blender until smooth. Add more water as needed to make the dressing smooth and pourable. (Can be done up to 5 days ahead)

  2. Chicken - Slice chicken into strips. Tenderize with a fork. (Can be done up to 2 days ahead)

  3. Green onions - Chop green onions, keeping white and green parts separate.

  4. Kelp or yam noodles - These noodles typically come ready to use after rinsing and draining, but check the package instructions just in case your version requires a different preparation. (If using zucchini as a sub, turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. Microwave, covered with a damp paper towel until tender, 2 to 3 minutes just to soften.)

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Make

  1. Heat oven to 375F / 190C degrees.

  2. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil.

  3. In a large Ziploc bag or large baking dish, mix together sesame seeds and some salt and pepper.

  4. Whisk together, egg, water (portion for chicken), and salt. Pour over chicken strips. Gently fold to coat chicken. Transfer chicken to the bag with sesame seeds and gently shake until coated (or add to the baking dish and gently turn, pressing to coat on all sides).

  5. Spread chicken out in a single layer on the baking sheet and spray lightly with some more nonstick cooking spray (this will help them to turn golden as they bake). Bake until chicken is cooked through, 12 to 18 minutes (depending on thickness).

  6. While chicken bakes, heat a skillet or wok with cooking oil (portion for 'noodles') over medium heat. Add white parts of green onions and saute until fragrant, 1 to 2 minutes. Stir in baby kale until just wilted.

  7. Remove skillet from heat and add kelp / yam noodles and green parts of green onions. Add dressing, gently tossing, until dressed to your liking.

  8. Divide kelp / yam noodles between serving bowls. Top with crispy chicken. Serve with hot sauce if you’d like.

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