Gluten Free Chicken Satay Noodles

by Carol Kicinski on June 14, 2016

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They say necessity is the mother of invention. I say sometimes laziness is the mother of a really great dinner.

I was in the mood for chicken satay but too lazy to cut chicken breasts, thread them onto skewers, grill them, make sauce, and then figure out what else to serve with them to make a whole meal.

The result of my laziness is Chicken Satay Noodles – a whole stir-fry meal with all the flavor I was hoping for and a lot less time and effort.

I boiled some Explore Cuisine Thai red rice noodles, browned some ground chicken, quickly sautéed some veggies, made a quick peanut sauce, tossed it all together, topped it with a few garnishes I had on hand, and enjoyed a really tasty dinner all in the time it would have taken me to slice and thread that chicken.


Gluten Free Chicken Satay Noodles Recipe


1 pack Explore Cuisine Thai Red Rice Noodles
1/3 cup peanut butter
2 tablespoons fish sauce
Juice of 1 lime
2 tablespoons chili garlic paste, plus more for serving, if desired
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 pound ground chicken
2 cups shredded carrots
4 green onions, cut on the diagonal in 1-inch pieces
1 tablespoon sesame oil
¼ cup chopped peanuts, for garnish
¼ cup fresh cilantro leaves, for garnish
Lime wedges, for garnish


Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and rinse under hot water.
In a small mixing bowl, combine the peanut butter, fish sauce, lime juice, chili garlic paste, salt, and pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Remove the chicken from the pan. Add another tablespoon of oil, the carrots, and green onions, and cook, stirring, until crisp-tender, about 2 minutes. Add the chicken, noodles, and sauce, and cook, stirring gently, until heated through, about 4 minutes. Add the sesame oil and toss to coat.

Serve with garnishes and a little more chili paste on top, if desired.


A gluten free recipe that serves 4.

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Categories:    Main Dishes

{ 1 comment… read it below or add one }

Jen June 14, 2016 at 2:12 pm

Wow…definitely a good solution! Rotisserie or (or leftover) chicken would work really well with this, too.


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