Paleo Chicken Japchae with Bok Choy

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.

Prep Time 50 mins

Cook Time 15 mins

Total Time 1 hr 5 mins

Cuisine: Korean

Courses: Main Dish

Difficulty: Beginner

Servings: 1

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

8 oz sweet potato noodles (dangmyeon)
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 (or shiitake)
3-4 cloves garlic, minced
Avocado oil
Sesame oil
Sesame seeds for garnish

For Marinade

2 tbsp coconut aminos (for marinade)
2 tsp sesame oil (for marinade)
2 tsp honey (for marinade)

For Sauce

4-5 tbsp coconut aminos (for sauce)
1½ tbsp honey (for sauce)
3-4 cloves garlic, minced (for sauce)
2 tbsp sesame oil (for sauce)
½ tsp black pepper

Instructions

1
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.
2
Separate bok choy stems from leaves. Chop stems into ½-inch pieces and roughly chop leaves. Keep them separate.
3
While noodles soak, combine chicken with marinade ingredients. Let sit for 5-10 minutes.
4
Whisk together sauce ingredients in a bowl and set aside.
5
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.
6
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.
7
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.
8
Cover with lid and cook on medium-high heat for 3 minutes without stirring or opening the lid.
9
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.
10
Drizzle with 1 additional tablespoon of sesame oil (optional) and sprinkle with sesame seeds. Toss once more and serve immediately.

Keywords: japchae, paleo, Korean noodles, sweet potato noodles, coconut aminos, gluten-free, bok choy, one-pot