Garlic Chicken Drunken Noodles
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
Poultry, Pasta & NoodlesOccasion
Quick & Easy, Restaurant FavoritesIngredients
Sauce:
- ⅓ cup San-J Sweet Tamari Splash
- ¼ cup gluten-free chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon coconut sugar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes or more for heat
Noodles:
- 8 ounces gluten-free rice noodles
- 1 tablespoon avocado oil or toasted sesame oil
- 4 cloves garlic minced
- 1 pound ground chicken
- 1 cup grated carrots julienned
- 6 ounces snow peas trimmed
- 1 white or yellow onion sliced
- 1 red bell pepper sliced
- Kosher or fine sea salt to taste
- 2 green onions sliced (for garnish)
- ¼ cup chopped peanuts for garnish
- ¼ cup fresh Thai or regular basil leaves for garnish
Directions
- Whisk together all sauce ingredients in a bowl and set aside.
- Cook the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- Heat avocado oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add ground chicken, breaking it apart with a spatula, and cook until fully cooked and slightly golden (about 5-6 minutes).
- Toss in carrots, snap peas, onion, and bell pepper and stir-fry for 2-3 minutes until slightly tender but still crisp.
- Pour in the prepared sauce and let simmer for 1-2 minutes until slightly thickened. Add salt and pepper if needed.
- Add the cooked noodles to the pan and toss everything together until well-coated in the sauce. Let cook for another minute until the sauce coats the noodles.
- Remove from heat and garnish with green onion, chopped peanuts, and basil.
