Seven Flavor Precious Chicken #SundaySupper
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A great blend of sesame oil and soy sauce this Seven Flavor Precious Chicken gets its name from the seven different blends of spices.

A great blend of sesame oil and soy sauce this Seven Flavor Precious Chicken gets it's 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.

A great blend of sesame oil and soy sauce this Seven Flavor Precious Chicken gets it's name from the seven different blends of spices.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.

A great blend of sesame oil and soy sauce this Seven Flavor Precious Chicken gets it's name from the seven different blends of spices.Contrary to popular belief, Asian cuisine is not as intimidating as you might think.  Often people are turned off by the long list of ingredients, but trust me, it’s all worth it.

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

Seven Flavor Precious Chicken
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 195
  • Calories: 267
  • Carbohydrates: 7.8
  • Sugar: 4.2
  • Fiber: 1.6
  • Protein: 23.7
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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)
Directions
  1. In a medium bowl, whisk 1 tablespoon soy sauce, I tablespoon sesame oil and 1 tablespoon arrowroot.
  2. Add chicken. Set aside for 10 minutes or so.
  3. In a small bowl, mix sweetener, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons vinegar. Set aside.
  4. In a large skillet, heat 1 Tablespoon canola oil over high heat until hot.
  5. Add chicken and stir-fry for about 3 minutes, until cooked through.
  6. Transfer chicken to a platter.
  7. Add another tablespoon of oil to the skillet.
  8. Add carrots and stir-fry for a minute or two.
  9. Add scallions, ginger and Szechwan blend. Stir-fry 1 minute longer.
  10. Remove pan from heat.
  11. Add chicken and sauce to the pan. Toss over medium heat to combine and heat through.
  12. Pour over the zoodles and toss. Serve immediately.

For more Asian inspiration check out the recipes below.

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles

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Comments

Seven Flavor Precious Chicken #SundaySupper — 26 Comments

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  13. I’m getting so much inspiration from all the posts today. I do love that you used zoodles instead of noodles in your recipe.

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