Gluten Free Chicken Satay Noodles
They say necessity is the mother of invention. I say sometimes laziness is the mother of a really great dinner.
The result of my laziness is Gluten Free 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.
- 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.
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