A great blend of sesame oil and soy sauce this Seven Flavor Precious Chicken gets its name from the seven different blends of spices.
My inspiration for creating this recipe came from my friend Lisa over at Panning the Globe. Her photo was calling out to me. I changed out the vermicelli and used spiralized zucchini for a low carb alternative.
By now you have figured out my passion for Asian cuisine is rather an obsession of late. When I found out that the Sunday Supper tastemakers would be featuring Asian cuisine, I just couldn’t pass up the chance to try out a new dish.
I discovered after I made this dish a spice called Shichimi which is made up of seven flavors. Before I make this agian I am going to buy a bottle and try it out
- Serves: 4
- Serving size: 195
- Calories: 267
- Carbohydrates: 7.8
- Sugar: 4.2
- Fiber: 1.6
- Protein: 23.7
- 4 Tablespoons soy sauce (divided)
- 2 Tablespoons Dark sesame oil (divided)
- 1 Tablespoon Arrowroot
- 2 zucchini, spiralized (or spaghetti)
- 1 Tablespoon Sweetener (I used SweetLeaf)
- 2 Tablespoons Rice vinegar
- 16 ounces boneless skinless chicken breast thinly sliced
- 2 Tablespoons canola oil
- 1 carrot, cut into matchsticks
- 6 scallions, thinly sliced
- 1 Tablespoon prepared ginger or minced fresh ginger root
- 1 teaspoon Szechwan Seasoning Blend (I used the Spice Hunter)
- In a medium bowl, whisk 1 tablespoon soy sauce, I tablespoon sesame oil and 1 tablespoon arrowroot.
- Add chicken. Set aside for 10 minutes or so.
- In a small bowl, mix sweetener, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons vinegar. Set aside.
- In a large skillet, heat 1 Tablespoon canola oil over high heat until hot.
- Add chicken and stir-fry for about 3 minutes, until cooked through.
- Transfer chicken to a platter.
- Add another tablespoon of oil to the skillet.
- Add carrots and stir-fry for a minute or two.
- Add scallions, ginger and Szechwan blend. Stir-fry 1 minute longer.
- Remove pan from heat.
- Add chicken and sauce to the pan. Toss over medium heat to combine and heat through.
- Pour over the zoodles and toss. Serve immediately.
For more Asian inspiration check out the recipes below.
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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