Honey Garlic Chicken with Glass Noodles
This honey garlic chicken with sweet potato glass noodles is an easy weeknight dinner packed with bold flavor. It’s naturally gluten-free, loaded with veggies, and comes together in under 30 minutes — perfect for a healthy, satisfying meal the whole family will love.
Servings 3 - 4
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
- 1.5 tablespoons raw honey
- 1.5 tablespoons rice vinegar
- ½ tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes optional
- 1 teaspoon arrowroot starch optional, for thickening
Instructions
- Cook the noodles according to package directions. Rinse under cold water and set aside.Note: cooking the noodles first ensures they’re ready to be tossed in at the end without overcooking.
- Prep the sauce: in a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, and if using—the red pepper flakes and arrowroot starch, until smooth.
- 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 to a plate.
- In the same pan, add a bit more oil if needed, then sauté garlic and ginger for 30 seconds. Add carrots, bok choy (or spinach/cabbage), and green onions. Cover with a lid and let cook 2–3 minutes until just tender, stirring several times.
- Return the chicken to the pan. Pour in the sauce and simmer 1–2 minutes, until slightly thickened.
- Add the cooked noodles to the pan and toss everything together until glossy and well coated.
- Serve hot, topped with extra green onions and sesame seeds if desired.
To store:
- Store leftovers in an airtight container in the fridge for up to 4 days. The noodles may absorb more of the sauce over time, so you can add a splash of water or coconut aminos when reheating to loosen things up.
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.