An easy 30-minute dinner the whole family will love, this Chili Sauce Chicken Minced Rice Noodles Skillet It’s delicious, a little sweet, and a little spicy!
This stir-fry starts with noodles! Vermicelli (also called sweet potato vermicelli or cellophane noodles) are thin, translucent noodles made from sweet potato starch. They have a mild, neutral flavor that acts like a sponge for the sauce, and once cooked they develop the perfect chewy, rubbery texture that makes this skillet dish especially satisfying.
I toss them with cooked minced chicken, sautéed vegetables like bell peppers and scallions, and an umami-rich sauce made with coconut aminos, rice vinegar, honey, sesame oil, chili sauce, garlic, and ginger. The chewy vermicelli soaked up the sauce, making the dish extra satisfying.
I love that this recipe is gluten, dairy, and grain-free so just about everyone can enjoy it. Plus, you can make your own by adjusting the spice levels to your family’s liking (want more heat? Add more hot sauce and red pepper flakes!).
If you happen to have leftovers (although I really doubt you will), it’ll be just as good for lunch the next day!
raw material:
- coconut amino acids
- rice vinegar
- Honey
- toasted sesame oil
- chili sauce
- garlic cloves
- fresh ginger
- chicken soup
- Tapioca flour
- Sweet Potato and Winter Noodles
- avocado oil
- minced chicken
- kosher salt
- red bell pepper
- onion
- crushed red pepper flakes
- toasted sesame seeds
Step by step:
Step 1: Boil the water
Bring a medium pot of water to a boil.
Step 2: Make the sauce
In a small bowl, stir together coconut aminos, rice vinegar, honey, sesame oil, chili sauce, garlic, ginger, chicken broth, and tapioca flour. Set aside.
Step 3: Soak the noodles
Once the water boils, remove from the heat and add the vermicelli. Soak for 8 minutes until tender, stirring occasionally to make sure they don’t stick together.
Step Four: Cook the Chicken
Heat oil in a large skillet over medium-high heat. Add the ground chicken and salt and cook until browned and cooked through, about 5 minutes.
Step 5: Add vegetables
Add bell pepper, scallions and red pepper flakes. Cook, stirring, until fragrant and slightly softened, 2 to 3 minutes.
Step 6: Add the sauce and mix well
Stir the sauce again to make sure it’s evenly combined, then add to the skillet with the chicken and vegetables. Simmer and stir for about 3 minutes, until the chicken is evenly coated and the sauce has thickened slightly.
Step 7: Pour in the noodles
Reduce heat to low. Drain vermicelli and add to skillet. Stir for about 3 minutes until noodles are completely coated. You want the noodles to be soft and the sauce to be glossy and stick to everything. If it seems a little dry, add a few more drops of broth.
Step 8: Decorate and Serve
Stir in sesame seeds and green onion leaves. Taste and add more salt if needed.
Recipe FAQ:
Yes! This is great for any type of ground meat such as turkey, pork, or beef. Be sure to taste and season accordingly, as some types of meat will have a stronger flavor than others.
If you can’t find vermicelli, rice noodles are the best substitute, followed by Pad Thai. Just be careful not to overcook the noodles – vermicelli retains its bite better than most alternatives.
Next time you’re craving a family-friendly stir-fry recipe for dinner, I hope you’ll give this Chicken Vermicelli Sauce Wok a try!
Want more recipes like this? Try these!
Garlic shrimp stir-fry
Vietnamese Style Chicken and Noodle Bowl
Chili sauce peanut vegetarian noodles
Ginger Peanut Butter Turkey Stir-Fry
Sriracha Chicken Stir Fry
Chili Sauce Chicken Minced Rice Noodles Skillet
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raw material
- 1/4 cup coconut aminos
- 1 spoon rice vinegar
- 2 spoon Honey
- 2 teaspoon toasted sesame oil
- 2 spoon chili sauce
- 3 garlic cloves, minced
- 1 spoon fresh minced ginger
- 1/2 cup chicken soup
- 1 spoon Tapioca flour
- 7 ounce sweet potato vermicelli
- 1 spoon avocado oil
- 1 pound ground chicken
- 1/2 teaspoon kosher salt, There’s more to try
- 1 red bell pepper, finely dice
- 4 onion, Cut into thin slices (white and green separate)
- 1/4 teaspoon crushed red pepper flakes, There’s more to try
- toasted sesame seeds, for decoration
instruct
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Bring a medium pot of water to a boil.
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In a small bowl, stir together coconut aminos, rice vinegar, honey, sesame oil, chili sauce, garlic, ginger, chicken broth, and tapioca flour. Set aside.
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Once the water boils, remove from the heat and add the vermicelli. Soak for 8 minutes until tender, stirring occasionally to make sure they don’t stick together.
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Heat oil in a large skillet over medium-high heat. Add the ground chicken and salt and cook until browned and cooked through, about 5 minutes.
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Add bell pepper, scallions and red pepper flakes. Cook, stirring, until fragrant and slightly softened, 2 to 3 minutes.
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Stir the sauce again to make sure it’s evenly combined, then add to the skillet with the chicken and vegetables. Simmer and stir for about 3 minutes, until the chicken is evenly coated and the sauce has thickened slightly.
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Reduce heat to low. Drain vermicelli and add to skillet. Stir for about 3 minutes until noodles are completely coated. You want the noodles to be soft and the sauce to be glossy and stick to everything. If it seems a little dry, add a few more drops of broth.
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Stir in sesame seeds and green onion leaves. Taste and add more salt if needed.
Nutrition
Food photography and styling by Eat Love Eats.
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