Description
Delicious and healthy sweet potato glass noodles stir-fry with chicken, vegetables, and a flavorful sauce.
Ingredients
Scale
- 8 ounces glass noodles (I use gluten-free sweet potato glass noodles)
- 1 pound boneless skinless chicken thighs (trimmed + sliced)
- 1 tablespoon avocado oil
- 5 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated or chopped)
- 3 cups chopped baby bok choy (or spinach/cabbage)
- 2 cups shredded carrots
- 2 green onions (sliced (plus more for garnish))
- 1 tablespoon sesame seeds (optional)
- ¼ cup fresh chopped cilantro + Thai basil (for garnish)
- ½ teaspoon flaky sea salt
- ⅓ cup coconut aminos
- 1 tablespoon raw honey
- 1 tablespoon rice vinegar
- ½ tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon arrowroot starch (optional, for thickening)
Instructions
- Cook the noodles according to package directions. Rinse under cold water and set aside.
- In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, and if using—the red pepper flakes and arrowroot starch, until smooth.
- Heat avocado oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same pan, add a bit more oil if needed, then sauté garlic and ginger for 30 seconds. Add carrots, bok choy (or spinach/cabbage), and green onions. Cover with a lid and let cook 2–3 minutes until just tender, stirring several times.
- Return the chicken to the pan. Pour in the sauce and simmer 1–2 minutes, until slightly thickened.
- Add the cooked noodles to the pan and toss everything together until glossy and well coated.
- Serve hot, topped with extra green onions and sesame seeds if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days. The noodles may absorb more of the sauce over time, so you can add a splash of water or coconut aminos when reheating to loosen things up.
Notes
- Cooking the noodles first ensures they’re ready to be tossed in at the end without overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg