Name: Paleo Chicken Japchae with Bok Choy
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4-6 servings
Ingredients: 8 oz sweet potato noodles; 16 oz chicken (breast or thighs), thinly sliced; 2 cups bok choy, stems and leaves separated and chopped; 1 large carrot, julienned; 1 onion , thinly sliced; 4 -5 king oyster mushrooms, sliced; 3 -4 cloves garlic, minced; Avocado oil; Sesame oil; Sesame seeds for garnish; 2 tbsp coconut aminos; 2 tsp honey; 2 tsp sesame oil; 4 -5 tbsp coconut aminos; 1½ tbsp honey; 2 tbsp sesame oil; ½ tsp black pepper; 3 -4 cloves garlic, minced

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Paleo Chicken Japchae with Bok Choy

Author: admin Cuisine: Korean Courses: Main Dish Recipe Keys: B bok choy C coconut aminos Gluten Free J japchae K Korean noodles O one-pot Paleo S sweet potato noodles

Difficulty: Beginner Prep Time 50 mins Cook Time 15 mins Total Time 1 hr 5 mins

Servings: 4-6 servings

Description

A paleo-friendly version of Korean japchae using coconut aminos, featuring sweet potato noodles, chicken, and vegetables with a crunchy bok choy twist. Uses Maangchi's one-pot layered cooking method.

Instructions

Place sweet potato noodles in a large bowl with cold water and soak for 45 minutes. Drain well and cut into shorter lengths (about 6-8 inches) with scissors.
Separate bok choy stems from leaves. Chop stems into ½-inch pieces and roughly chop leaves. Keep them separate.
While noodles soak, combine chicken with 2 tbsp coconut aminos, 2 tsp honey, and 2 tsp sesame oil. Let sit for 5-10 minutes.
Whisk together 4-5 tbsp coconut aminos, 1½ tbsp honey, 2 tbsp sesame oil, ½ tsp black pepper, and 3-4 cloves minced garlic in a bowl and set aside.
Heat 1-2 tbsp avocado oil in a pan over medium-high heat. Cook marinated chicken in two batches to avoid overcrowding - about 4-5 minutes per batch until done and lightly golden. Set aside.
In a large pot or deep pan, add first layer: mushrooms, carrots, onions, and bok choy stems on the bottom. Add ¼ cup avocado oil and ¼ cup water to the vegetables and toss to coat.
Add second layer: spread the drained, pre-soaked noodles evenly on top of vegetables. Add third layer: place bok choy leaves on top of noodles. Pour the sauce evenly over everything.
Cover with lid and cook on medium-high heat for 3 minutes without stirring or opening the lid.
Remove lid, add all the cooked chicken, and stir everything together vigorously for 2-3 minutes until the liquid has mostly evaporated and everything is well mixed.
Drizzle with 1 additional tablespoon of sesame oil and sprinkle with sesame seeds. Toss once more and serve immediately.

Paleo Chicken Japchae with Bok Choy