Quick, bright, and satisfying — this stir fry is the kind of weeknight dinner I make when I want something that tastes restaurant-ready but is done in under 30 minutes. Hearts of palm noodles keep it light and low-carb without sacrificing the slurp and bite you expect from a noodle dish. Ground chicken browns up fast and carries the spicy, savory sauce beautifully.
I like this recipe because it’s forgiving and easy to adapt: a few pantry staples, a short sizzle in a hot pan, and dinner is on the table. The sambal and hoisin combo gives a rounded heat and sweetness that clings to the noodles. A handful of scallions and a sprinkle of sesame seeds finish it with freshness and crunch.
Below you’ll find exactly what you need, how I cook it step by step, and practical tips for swapping ingredients, troubleshooting, and storing leftovers. If you’ve never cooked with hearts of palm noodles before, don’t worry — they behave like delicate rice noodles and heat through quickly.
What You’ll Need
- 12 ounce package hearts of palm noodles, Palmini — the low-carb noodle base; rinse and drain well to remove packing liquid and firm up texture.
- 8 ounces ground chicken — quick-cooking protein that soaks up the sauce; lean or regular both work.
- 1 teaspoon sesame oil — for the initial browning and a hint of nutty aroma.
- 3 garlic cloves, minced — builds savory depth; mince finely so it distributes evenly in the sauce.
- 1 tablespoon grated ginger — bright, warm flavor; grate fresh for the best lift.
- ¼ cup reduced sodium soy sauce, or gluten-free soy sauce* — the salty backbone of the sauce; reduced sodium helps avoid overpowering salt.
- 1 tablespoon hoisin — adds sweetness and umami for a rounded glaze.
- 1 tablespoon sambal oelek, or use sriracha — spicy element; start with this amount and add more at the table if you want extra heat.
- scallions and sesame seeds, for garnish — scallions add freshness; sesame seeds add crunch and visual contrast.
Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken: How It’s Done
- Rinse the hearts of palm noodles under cold water in a colander and drain well; set aside.
- Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil and swirl to coat the pan.
- Add 8 ounces ground chicken and cook 5 minutes, breaking up with a spatula, until browned and cooked through.
- Push the cooked chicken to one side of the skillet and reduce heat to medium.
- Add 3 minced garlic cloves and 1 tablespoon grated ginger to the empty side of the skillet and cook about 30 seconds, stirring, until fragrant.
- Add the drained hearts of palm noodles to the skillet, stir to combine with the garlic and ginger, and cook 1–2 minutes to heat through.
- Pour in 1/4 cup reduced sodium soy sauce, 1 tablespoon hoisin, and 1 tablespoon sambal oelek; stir and cook 2–3 minutes, stirring occasionally, until the sauce is warmed and flavors meld.
- Stir everything together to evenly coat the noodles and chicken, then transfer to two plates.
- Top with scallions and sesame seeds, and add more sambal oelek if desired.
What You’ll Love About This Recipe
This dish is fast without feeling rushed. Because the hearts of palm noodles are already soft, the total cook time is dominated by browning the chicken and marrying the sauce — that gives you a huge payoff for very little effort. It’s an everyday recipe that still delivers on texture: tender shredded chicken pieces, lightly chewy noodles, and the pop of scallions.
Flavor-wise, the balance is dependable. Soy sauce provides savory depth, hoisin contributes a touch of sweetness and body, and sambal oelek gives clean, chile-forward heat without masking the aromatics of garlic and ginger. Sesame oil in the beginning layers a subtle toasty note that rounds the whole thing out.
It’s also flexible: served on plates for a quick two-person meal, or scaled up for a weeknight family dinner. Leftovers reheat nicely and the flavors continue to develop overnight, making it a smart meal-prep option.
Easy Ingredient Swaps
- Ground chicken → ground turkey or lean ground pork: similar cook time and texture.
- Hearts of palm noodles → shirataki or thin rice noodles: adjust cook time (hearts of palm heat faster).
- Reduced sodium soy sauce → coconut aminos: a lower-sodium, gluten-free alternative with milder flavor.
- Hoisin → a teaspoon of brown sugar + a splash of soy sauce: approximates the sweet-savory element if you’re out of hoisin.
- Sambal oelek → sriracha or chili paste: similar heat profile; sriracha adds a touch more sweetness.
Recommended Tools
- Large skillet or wok — wide surface area helps brown the ground chicken and gives the noodles space to heat through quickly.
- Spatula — for breaking up and stirring the ground chicken.
- Colander — to rinse and drain the hearts of palm noodles thoroughly.
- Microplane or fine grater — for fresh ginger; it disperses better than chopped pieces.
- Measuring spoons and cup — to keep sauce ratios consistent and predictable.
Problems & Prevention
- Problem: Watery or soggy noodles. Prevention: Rinse and drain the hearts of palm noodles well, and give them a minute or two in the hot pan to evaporate excess surface moisture.
- Problem: Chicken doesn’t brown. Prevention: Make sure the pan is hot before adding the sesame oil and chicken. Avoid overcrowding; brown in batches if necessary.
- Problem: Sauce tastes too salty. Prevention: Use reduced sodium soy sauce as specified, and taste the sauce before serving. If too salty, a squeeze of lime or a splash of water can help balance.
- Problem: Garlic burns and turns bitter. Prevention: After pushing the browned chicken to the side, reduce heat to medium and watch the garlic closely; it only needs ~30 seconds until fragrant.
Seasonal Spins
Spring: Toss in a handful of blanched snap peas or thinly sliced asparagus for a bright, crisp contrast. The gentle sweetness plays nicely with the sambal and hoisin.
Summer: Add fresh herbs like cilantro or basil at the end and a squeeze of lime for brightness. Thinly sliced cherry tomatoes also add a juicy pop that balances the heat.
Fall/Winter: Stir in some shredded cabbage or thinly sliced carrots while cooking the garlic and ginger, giving the dish more body and a subtle earthiness. A splash of toasted sesame oil at the end deepens the flavor for cooler evenings.
Insider Tips
- Prep everything before you heat the pan. The cooking moves fast once the garlic and ginger hit the hot oil, so have the noodles drained and sauce measured out.
- Brown the chicken in a single layer and resist stirring for the first minute or two to develop better color and flavor.
- If you like a glossy sauce, lift the pan slightly from the heat at the end and swirl; residual heat will finish the coating without reducing it too aggressively.
- Control heat at the end: the recipe calls for reducing to medium when you add aromatics — keep it at that level so garlic and ginger become fragrant without burning.
- Adjust the sambal at the table. The amount in the recipe gives a noticeable kick; adding extra at the end lets diners tailor heat to their liking.
Storage Pro Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days. The noodles absorb sauce over time, so if you plan to keep it beyond a single meal, stir in a splash of water or a teaspoon of oil before reheating to return some silkiness.
Reheating: Warm gently in a skillet over medium-low heat with a teaspoon or two of water or oil, stirring frequently. Microwaving works too — cover loosely and heat in short bursts, stirring in between to prevent drying out.
Freezing: I don’t recommend freezing hearts of palm noodles; texture can change. If you must freeze, separate the chicken and the drained noodles and thaw slowly in the fridge before recombining and reheating.
Your Top Questions
Q: Are hearts of palm noodles gluten-free? A: Most hearts of palm noodles are gluten-free; check the Palmini package or label to be sure. The recipe uses reduced sodium soy sauce, so swap in gluten-free soy sauce or tamari if you need a fully gluten-free meal.
Q: Can I make this vegetarian? A: Yes — swap the ground chicken for firm crumbled tofu or a plant-based ground alternative. Press the tofu to remove excess moisture first so it browns better.
Q: How spicy is 1 tablespoon of sambal oelek? A: It gives a good medium heat that builds but doesn’t overwhelm most palates. If you’re sensitive to heat, start with 1 teaspoon and add more to taste at the table.
Q: Do hearts of palm noodles need to be cooked? A: They’re essentially pre-cooked and only need to be warmed through. The brief stove time in step 6 is just to heat and let them pick up the sauce.
Before You Go
If you try this Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken, let me know how you adjusted it — did you add veggies, swap the protein, or crank up the heat? I love hearing small changes that make a recipe work for someone’s weeknight rhythm. If you want a printable version or a shopping list, leave a comment and I’ll post one.
Simple, speedy, and bold — it’s a dish I return to when I want satisfying dinner with minimal fuss. Happy cooking, and don’t forget the scallions and sesame seeds at the end; they make the dish sing.
Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken
Equipment
- Large Skillet
- Colander
- Spatula
Ingredients
Ingredients
- 12 ouncepackage hearts of palm noodles Palmini
- 8 ouncesground chicken
- 1 teaspoonssesame oil
- 3 garlic cloves minced
- 1 tablespoongrated ginger
- 1/4 cupreduced sodium soy sauce or gluten-free soy sauce*
- 1 tablespoonhoisin
- 1 tablespoonsambal oelek or use sriracha
- scallions and sesame seeds for garnish
Instructions
Instructions
- Rinse the hearts of palm noodles under cold water in a colander and drain well; set aside.
- Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil and swirl to coat the pan.
- Add 8 ounces ground chicken and cook 5 minutes, breaking up with a spatula, until browned and cooked through.
- Push the cooked chicken to one side of the skillet and reduce heat to medium.
- Add 3 minced garlic cloves and 1 tablespoon grated ginger to the empty side of the skillet and cook about 30 seconds, stirring, until fragrant.
- Add the drained hearts of palm noodles to the skillet, stir to combine with the garlic and ginger, and cook 1–2 minutes to heat through.
- Pour in 1/4 cup reduced sodium soy sauce, 1 tablespoon hoisin, and 1 tablespoon sambal oelek; stir and cook 2–3 minutes, stirring occasionally, until the sauce is warmed and flavors meld.
- Stir everything together to evenly coat the noodles and chicken, then transfer to two plates.
- Top with scallions and sesame seeds, and add more sambal oelek if desired.
