Spicy Citrus Chicken & Noodles
Easy meals are what I’m all about during the week. Who wants to finish working only to stand in the kitchen for an hour or longer preparing dinner? Not I! That’s why I love stir-fries, curries, and dishes where everything is made in one pan (or two if you’re boiling noodles or cooking rice) and the meal contains a protein, veggies, and a starch like noodles or rice, all in one. This Spicy Citrus Chicken & Noodles is one such recipe. Full of contrasting yet complementary flavors like chili garlic sauce, honey, and a citrus soy sauce, this dish is interesting and delicious despite how simple it is to prepare.
For the citrus soy sauce, I used San-J’s new Splash sauce. This line of sauces come in Citrus, Sweet, and Umami. The Citrus is much like a ponzu sauce, the Sweet contains a hint of maple syrup and brown rice syrup, and the Umami has undertones of black garlic, red miso, shiitake, and tomato. All of these sauces can be used in place of soy sauce and they contain 55-70% less sodium than their original soy sauce. I used their Umami Splash sauce recently, and you can find that recipe here.
Get more gluten-free Asian-inspired recipes.
Gluten-Free Spicy Citrus Chicken & Noodles
- ½ cup San-J Citrus Tamari Splash , divided
- 4 boneless, skinless chicken thighs (about 1 pound), cut into bite-sized pieces
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce
- 1 teaspoon finely grated fresh ginger
- 8 ounces rice noodles
- 2-3 tablespoons vegetable oil
- 1 medium onion , thinly sliced
- ½ cup shredded carrots
- 3 cloves garlic , thinly sliced
- 1 Fresno chili , sliced
- Microgreens or cilantro
- Black and white sesame seeds
- Marinate the chicken in ¼ cup San-J Citrus Tamari Splash for 10-20 minutes.
- Combine the remaining ¼ cup San-J Citrus Tamari Splash with the honey, chili garlic sauce, and ginger. Set aside.
- Cook the noodles according to the package directions.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Drain the chicken, discard marinade, and add the chicken to the pan in a single layer. Let sit undisturbed for 1 minute then cool, stirring often, until cooked through and browned, about 4-5 minutes. Remove from the pan and set aside. Add more oil if needed, let it heat up, add the onion and carrots, and cook, stirring for 2 minutes or until crisp-tender. Add the garlic and cook, stirring, for 30 seconds. Add the noodles, chicken, and the sauce and cook, stirring until everything is well coated and heated through. Serve with garnishes of choice.
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