Gluten-Free Spicy Thai Chicken Noodle Stir Fry
Servings: 6 servings
Calories: 523kcal
Ingredients
For the sauce:
- ½ cup Natural SunButter
- ¼ cup water
- 3 tablespoons low sodium tamari
- 3 tablespoons lime juice
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons grated fresh ginger
- 1 tablespoon chili garlic sauce
- 1 tablespoon sesame oil
For the stir fry:
- 8 ounces rice noodles
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil , divided
- 2 large carrots , shredded
- 1 red pepper , seeded, deveined, and cut into strips
- 1 yellow pepper , seeded, deveined, and cut into strips
- 4 green onions , sliced
Instructions
- Combine sauce ingredients in a small saucepan and heat over low heat, stirring until combined. Keep warm.
- Cook the noodles according to the package directions.
- Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes or until cooked through. Remove from the skillet. Add the last tablespoon of oil, then add the carrots and peppers. Cook for 3-4 minutes or until crisp tender.
- Add the chicken back to the pan along with the noodles and sauce. Cook until warmed through. Garnish with green onions and serve.
Nutrition
Calories: 523kcal | Carbohydrates: 53g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1003mg | Potassium: 529mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4180IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 3mg