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.
Paleo Chicken Japchae with Bok Choy
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.
Main Ingredients
For Marinade
For Sauce
Instructions
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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.
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Separate bok choy stems from leaves. Chop stems into ½-inch pieces and roughly chop leaves. Keep them separate.
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While noodles soak, combine chicken with marinade ingredients. Let sit for 5-10 minutes.
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Whisk together sauce ingredients in a bowl and set aside.
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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.
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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 (for one serving, adjust accordingly for additional servings) to the vegetables and toss to coat.
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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.
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Cover with lid and cook on medium-high heat for 3 minutes without stirring or opening the lid.
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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.
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Drizzle with 1 additional tablespoon of sesame oil (optional) and sprinkle with sesame seeds. Toss once more and serve immediately.
