If a quick-and-easy dinner recipe (that comes together in just about 20 minutes) is calling your name, then you will love my Spicy-ish Ground Chicken Noodle Bowls. Think: your favorite chewy takeout noodles, mixed with tender ground chicken, perfectly-cooked bok choy, and a thick and spicy sauce that ties it all-together. Whether you're looking for the perfect recipe to feed picky eaters, or a crowd-pleasing dish that's better than takeout, this noodle dish will become a staple in your dinner rotation!
Ingredients
- 8 Ounces Rice Noodles
- 1 Head Bok Choy chopped, with the greens and whites separated
- 4 Green Onions sliced
- 2 Cups Chicken Broth
- ¼ Cup Low Sodium Soy Sauce or Coconut Aminos
- 1 Tablespoon Arrowroot Starch or Tapioca Starch or Cornstarch
- 2 Teaspoons Coconut Sugar
- 2 Tablespoons Olive Oil
- 2 Tablespoons Fresh Ginger grated
- 3 Cloves Garlic mashed
- ⅓ Cup Sambal Oelek or Chili Garlic Sauce
- 1 Pound Ground Chicken 90/10
For Garnishing:
- 2 Tablespoons Chili Crisp you can buy it or make your own!
Instructions
- To make this dish, start by preparing the noodles. Cook the rice noodles according to the package instructions.
- Once the noodles are done, drain the water from them and rinse them under cold water. Then, set them aside.
- Next, prepare the bok choy. Wash and chop the bok choy, separating the whites ad greens into two separate bowls.
- Then, chop the green onions and set them aside.
- Next, prepare the sauce. Add all of the sauce ingredients (the chicken broth, soy sauce or coconut aminos, starch, and coconut sugar) to a medium bowl. Whisk them until fully combined.
- Once the sauce has been prepped, heat a large pan, on the stove, over medium heat, and add in one tablespoon of olive oil.
- When the oil is hot, add the white parts of the bok choy to the pan. Toss to cook for about 3-4 minutes, until the whites have softened, then add in the greens.
- Allow the bok choy to cook for one minute, then remove it from the pan and transfer it to a plate to cool.
- Next, add the remaining tablespoon of oil to the pan and add in the sliced green onions, ginger, garlic, and the sambal oelek or the chili garlic sauce, if using.
- Stir them together for two minutes, then add in the ground chicken.
- Use a spatula to break the chicken up into the smallest pieces.
- Allow the chicken to cook until it's cooked through. Then, add the sauce to the pan, followed by the cooked bok choy.
- Toss to coat everything well, then add in the cooked rice noodles.
- Toss again until the noodles are fully coated in the chicken, sauce, and veggies, then remove them from the heat.
- Transfer the noodles into bowls, and garnish them with additional sliced green onions and a spoonful of chili crisp, if desired.
- Once they're done, serve them immediately and enjoy!
Calories: 490kcal | Carbohydrates: 57g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1324mg | Potassium: 1272mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9505IU | Vitamin C: 98mg | Calcium: 260mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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