Chinese Spicy Garlic Chicken Gangjung with Low-Carb Rice Cake Noodles

Ingredients

• 450 g boneless skinless chicken thighs
• 300 g low-carb rice-cake noodles (konjac/low-carb rice cake style)
• 6 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp gochujang (Korean spicy paste)
• 1 tbsp chili garlic sauce
• 2 tbsp soy sauce (or tamari)
• 1 tbsp black vinegar (or rice vinegar)
• 1 tsp brown sugar substitute (erythritol/monk fruit blend)
• 1 tbsp cornstarch
• 3 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 2 stalks green onions(optional)
• 0.5 tsp red chili flakes(optional)

Instructions

1. 1

   Prep (25 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Chop green onions. In a bowl, mix soy sauce, black vinegar, brown sugar substitute, chili garlic sauce, gochujang, cornstarch, and water until smooth; set aside.

2. 2

   Cook (35 minutes): Heat a large wok or skillet over medium-high heat and add 1 tbsp oil. Add chicken in a single layer (work in batches if needed) and cook 6–8 minutes, stirring occasionally, until browned and mostly cooked through.

3. 3

   Add the remaining 1 tbsp oil, then stir in garlic and ginger and cook 30–60 seconds until fragrant. Pour in the sauce mixture and toss continuously 8–10 minutes until the sauce turns glossy and thickly coats the chicken.

4. 4

   Meanwhile, cook the low-carb rice-cake noodles according to package directions (typically 3–5 minutes in simmering water or a quick stir-fry). Drain well.

5. 5

   Add cooked noodles to the wok and toss 2–3 minutes to coat and heat through. Taste and adjust spice/vinegar with a splash of soy sauce or vinegar if needed. Serve hot, topped with green onions and optional chili flakes.