Description
A flavorful and quick Honey Garlic Chicken recipe served with tender glass noodles and vibrant vegetables, perfectly coated in a savory-sweet sauce with hints of ginger, garlic, and sesame. This gluten-free dish is perfect for a wholesome weeknight dinner that comes together in just 30 minutes.
Ingredients
Glass Noodles
- 8 ounces glass noodles (gluten-free sweet potato noodles preferred)
Chicken
- 1.5-2 pounds boneless skinless chicken thighs, trimmed and sliced
- 1 tablespoon avocado oil
- ½ teaspoon flaky sea salt
Vegetables
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated or chopped
- 3 cups chopped baby bok choy (or spinach or cabbage)
- 2 cups shredded carrots
- 2 green onions, sliced (plus extra for garnish)
Sauce
- ⅓ cup coconut aminos
- 1.5 tablespoons raw honey
- 1.5 tablespoons rice vinegar
- ½ tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon arrowroot starch (optional, for thickening)
Garnish
- 1 tablespoon sesame seeds (optional)
- ¼ cup fresh chopped cilantro and Thai basil
Instructions
- Cook the noodles: Prepare the glass noodles according to package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside to prevent overcooking later.
- Prep the sauce: In a small bowl, whisk together coconut aminos, raw honey, rice vinegar, toasted sesame oil, and if desired, sprinkle in red pepper flakes and arrowroot starch until the sauce is smooth and well combined.
- Sear the chicken: Heat avocado oil in a large skillet over medium-high heat. Add the trimmed, sliced chicken thighs and sear until golden brown and fully cooked through, about 5 to 6 minutes. Once cooked, transfer the chicken to a plate to rest.
- Sauté the vegetables: In the same skillet, add a little more oil if needed, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the shredded carrots, chopped bok choy (or your chosen greens), and sliced green onions. Cover with a lid and cook for 2 to 3 minutes, stirring occasionally, until the vegetables are just tender.
- Combine chicken and sauce: Return the cooked chicken to the skillet with vegetables. Pour in the prepared sauce and let it simmer for 1 to 2 minutes until the sauce thickens slightly and coats the ingredients well.
- Toss in noodles: Add the cooked and cooled glass noodles to the skillet, tossing everything together thoroughly until the noodles are glossy and evenly coated with the sauce and ingredients.
- Serve: Plate the honey garlic chicken and noodles hot, garnishing with additional sliced green onions, sesame seeds, and fresh chopped cilantro and Thai basil for an aromatic finish.
- Store leftovers: Place any leftovers in an airtight container and refrigerate for up to 4 days. When reheating, add a splash of water or coconut aminos to loosen up the sauce if it has thickened or been absorbed by the noodles.
Notes
- Cooking the noodles first is key to prevent them from overcooking later when mixed with the sauce and ingredients.
- Arrowroot starch is optional but helps to thicken the sauce for a more cohesive coating.
- You can substitute baby bok choy with spinach or cabbage depending on your preference or availability.
- Adding red pepper flakes is optional for a mild spicy kick to the dish.
- Use gluten-free glass noodles to maintain this recipe’s gluten-free status.
- When reheating leftovers, adding liquid can help prevent the dish from drying out or becoming too thick.
