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honey garlic chicken rice noodles 269719886

Easy Honey Garlic Chicken Rice Noodle Stir Fry

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Easy honey garlic chicken & sweet potato noodles—a gluten-free, veggie-packed stir fry ready in 30 minutes. A healthy family dinner everyone loves!
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Total Time 30 minutes
Servings: 1
Course: Dinner, leftovers, lunch
Cuisine: Asian Inspired
Ingredients Method Notes

Ingredients
  

  • 8 ounces glass noodles I use gluten-free sweet potato glass noodles
  • 1.5-2 pounds boneless skinless chicken thighs trimmed + sliced
  • 1 tablespoon avocado oil
  • 5 cloves garlic minced
  • 1 teaspoon fresh ginger grated or chopped
  • 3 cups chopped baby bok choy or spinach/cabbage
  • 2 cups shredded carrots
  • 2 green onions sliced (plus more for garnish)
  • 1 tablespoon sesame seeds optional
  • ¼ cup fresh chopped cilantro + Thai basil for garnish
  • ½ tsp flaky sea salt
Sauce
  • ⅓ cup coconut aminos
  • 1 1/2 tablespoons raw honey
  • 1 1/2 tablespoons rice vinegar
  • ½ tablespoon toasted sesame oil
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon arrowroot starch optional, for thickening

Method
 

  1. Cook noodles according to package directions. Rinse under cold water and set aside.
  2. Prepare the sauce: whisk together coconut aminos, honey, rice vinegar, sesame oil, red pepper flakes (if using), and arrowroot starch (if using) in a small bowl until smooth.
  3. Heat avocado oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–6 minutes. Transfer the chicken to a plate.
  4. In the same pan, add more oil if needed. Sauté garlic and ginger for 30 seconds. Add carrots, bok choy (or spinach/cabbage), and green onions. Cover with a lid and cook for 2–3 minutes until just tender, stirring several times.
  5. Return the chicken to the pan. Pour in the sauce and simmer for 1–2 minutes until slightly thickened.
  6. Add the cooked noodles to the pan and toss everything together until glossy and well coated.
  7. Serve hot, topped with extra green onions and sesame seeds if desired.
To store:
  1. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or coconut aminos to loosen the sauce if it has thickened.

Notes

Ingredient Substitutions
  • Chicken thighs → Swap with chicken breast or cubed tofu for a vegetarian option.
  • Sweet potato glass noodles → Use regular glass noodles, rice noodles, or even spiralized zucchini noodles.
  • Coconut aminos → Substitute with low-sodium soy sauce or tamari (if gluten-free is needed).
  • Baby bok choy → Use spinach, shredded cabbage, or even kale. Broccoli, bell peppers, and snap peas work too. Whatever you have in your fridge!
  • Arrowroot starch → Cornstarch works just as well for thickening the sauce.
  • Avocado oil → Use olive oil, sesame oil, or any neutral cooking oil you prefer.