Red Meat Allergy Friendly Chicken Satay Rice Noodles
Total time55 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, thinly sliced
- 2 tbsp garlic-infused oil, divided
- 2 tbsp tamari
- 1 tsp ground ginger
- ½ tsp ground turmeric
For the satay sauce
- ½ cup smooth peanut butter (natural, no added sweetener)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp fresh lime juice
- 1 tsp garlic-infused oil
- ½ tsp red pepper flakes
For the noodles
- 8 oz dried flat rice noodles (medium width)
- 1 medium red bell pepper, thinly sliced
- 4 scallions, green tops only, thinly sliced
For serving
- ½ english cucumber, halved lengthwise and thinly sliced
- 1 lime, cut into wedges
- 2 tbsp chopped roasted peanuts (optional)
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with 1 tbsp garlic-infused oil, 2 tbsp tamari, ground ginger, and turmeric. Toss to coat evenly and let marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, soak the rice noodles in a large bowl of boiling water for 8–10 minutes, stirring once, until tender but still with a slight chew. Drain, rinse under cold water to stop cooking, and set aside.
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