Description
These Ground Chicken Sweet Chili Noodles are ready in 30 minutes and pack a sweet-spicy punch that will make weeknight dinners exciting again. Skip the takeout!
Ingredients
Scale
- 1 lb (454g) ground chicken
- 8 oz (227g) rice noodles
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, ends trimmed
- 3 green onions, sliced (whites and greens separated)
- 1/4 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- Optional: 1-2 teaspoons sriracha for extra heat
Instructions
- Cook rice noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add white parts of green onions, garlic, and ginger. Sauté for 30-45 seconds until fragrant.
- Add ground chicken, breaking it into small pieces. Cook for 5-7 minutes until no longer pink and slightly browned.
- Add bell pepper and snap peas to the skillet. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Pour sauce mixture over the chicken and vegetables. Simmer for 1-2 minutes until sauce thickens slightly.
- Add cooked noodles to the skillet and toss until everything is well-coated with sauce.
- Remove from heat and fold in green onion tops and half the cilantro.
- Serve hot, garnished with remaining cilantro and lime wedges.