Gingery Chicken & Rice-Noodle Stir-Fry
with Dark Meat Chicken, Scallions & Sriracha
Gingery Chicken & Rice-Noodle Stir-Fry
Tender dark meat chicken and rice noodles are tossed with scallions and a lively ginger kick, then finished with a spicy Sriracha bite for a fast, satisfying stir-fry.
Ingredients
For 2 servings
- 20 ounce Diced Skinless Dark Meat Chicken
- 4 ounce Red Cabbage and Carrot Mix
- 4 ounce Scallions
- 2 tablespoon Soy Sauce
- 2 teaspoon Sriracha
- 4 ounce Umami Ginger Sauce
- 3.5 ounce Vermicelli Noodles
Additional Ingredients
- Cooking Oil
- Pepper
PDF
DifficultyEasy
Prep Time5m
Total Time15m
Calories670
Protein59g
Carbs58g
Fat19g
Tags:
Protein SmartQuickEasy PrepNew
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For a gluten-free version, swap the wheat noodles and soy sauce for rice noodles plus tamari or coconut aminos. For a soy-free approach, use coconut aminos and a similar savory ginger sauce that contains no soy.
What to serve with it
Serve with extra lime wedges and a crisp cucumber salad to brighten the ginger and chili notes. A simple miso soup or steamed edamame also rounds it out without making the meal feel heavy.
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