Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken
This Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken is a quick, flavorful, and healthy weeknight meal packed with savory and spicy goodness.
Equipment
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife and cutting board
Ingredients
- 12 ounce hearts of palm noodles, Palmini
- 8 ounce ground chicken
- 1 teaspoon sesame oil
- 3 clove garlic minced
- 1 tablespoon grated ginger
- 0.5 cup reduced sodium soy sauce or gluten-free soy sauce
- 1 tablespoon hoisin
- 1 tablespoon sambal oelek or use sriracha
- scallions and sesame seeds for garnish
Instructions
- Drain the hearts of palm noodles from their package. Rinse under cold water to remove any excess brine. Pat dry with a paper towel to reduce moisture.
- In a large skillet over medium heat, add the sesame oil. Once hot, add the ground chicken. Cook for about 5–7 minutes, breaking it apart until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add minced garlic and grated ginger. Sauté for about 1–2 minutes until fragrant, being careful not to burn.
- Add the prepared hearts of palm noodles to the skillet. Stir into the garlic and ginger mixture, heating through for about 2–3 minutes.
- Mix together soy sauce, hoisin, and sambal oelek in a small bowl. Pour sauce over noodles along with cooked ground chicken. Stir well to combine.
- Cook everything together for another 2–3 minutes, ensuring noodles are well coated. Taste and adjust seasoning if necessary, adding more sambal oelek for extra heat.
- Remove skillet from heat. Serve stir fry in bowls, garnishing with chopped scallions and a sprinkle of sesame seeds. Enjoy hot!
Notes
- Use other proteins like turkey or tofu for a vegetarian-friendly variation.
- Substitute hearts of palm noodles with spiralized vegetables or gluten-free noodles.
- Store leftovers in an airtight container in the refrigerator for up to three days.