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.
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 Chicken Satay Noodles recipe that serves 4.
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