Ground Chicken Stir Fry with Rice Noodles

Ground Chicken Stir Fry with Rice Noodles

This gluten-free Ground Chicken Stir Fry with Rice Noodles is a flavorful recipe that combines ground chicken, veggies, and a delicious stir fry sauce for a satisfying meal. Ready in just 30 minutes!

Course Drinks

Cuisine American, Chinese

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 291kcal

Author Tessa

Ingredients

Stir Fry Sauce

½ cup tamari
1 tablespoon arrowroot starch or cornstarch
2 teaspoons toasted sesame oil
1 tablespoon lime juice
2 cloves minced garlic
1 teaspoon honey
¼ teaspoon red chili flakes
2 ½ tablespoons almond butter
3-4 tablespoons water

Stir Fry

4 oz rice noodles
2 tablespoons olive oil or other neutral oil
1 lbs. (16oz) ground chicken
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips

Instructions

In a small bowl, whisk together tamari and arrowroot starch. Then add remaining stir fry sauce ingredients except the water. Stir to completely combine and set aside.
Fill a medium saucepan with water and bring to a boil. Add noodles and cook to package instructions. Drain and rinse with cold water. Set aside.
While the water for the noodles is heating up, heat olive oil in a large skillet over medium heat. Add the chicken and cook, breaking it up with a wooden spoon or spatula until it is cooked. Transfer chicken to a plate.
Add the peppers to the skillet and cook until slightly softened, about 5-6 minutes.
Return the chicken to the pan, give the sauce a good stir and pour it into the skillet. Add 4 tablespoons water and stir. Heat for 3-4 minutes then add the noodles.
Add the noodles and toss to coat. Cook for a couple of minutes until warmed. Season with salt and pepper, to taste. Serve immediately.

Notes

To garnish: Sesame seeds, green onions or scallions, lime wedges, crushed peanuts, cashews, or slivered almonds, fresh basil

To store: Store any leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition