Fifteen-Minute Ginger Chicken Noodles from ‘One-Pot Paleo’
Every week we’re serving up recipes from cookbooks designed with your health in mind. Below, we’ve chosen an excerpt from One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-free to Boot by Jenny Castaneda (Page Street Publishing), which focuses on creative paleo dishes that are influenced by Asian and American flavors. Try making the recipes at home and let us know what you think!
Photograph by Jenny Castaneda
Fifteen-Minute Ginger Chicken Noodles
Serves 2
I made this dish for dinner one night when the original menu I had planned didn’t push through, so I had to use ingredients that I always have available in my fridge. The sweet potatoes held up to stir-frying, and they absorbed the seasonings really well. You won’t be able to tell at first bite that there are no noodles in this light and savory dish.
2 tablespoons (30 ml) tallow or coconut oil
1 tablespoon (10 g) ginger, grated
2 cloves garlic, minced
1 cup (130 g) onion, sliced
½ pound (225 g) boneless, skinless chicken thighs, cubed
3 tablespoons (45 ml) coconut aminos
¼ teaspoon black pepper
¼ cup (60 ml) Chicken Bone Broth
1 pound (450 g) sweet potatoes, spiraled
1 green bell pepper, sliced into strips
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
Add tallow to a deep skillet or wok over medium heat. Add the ginger, garlic and onions. Sauté for 2 minutes until fragrant. Add the chicken and sauté until it is cooked and no longer pink, about 5 minutes.
Add the coconut aminos, black pepper and chicken bone broth. Mix to combine. Add the sweet potato noodles and green bell pepper to the pan and mix with the chicken. Reduce the heat to medium-low. Cover to let the sweet potatoes soften.
Check after 3 to 5 minutes if the sweet potatoes are cooked to desired doneness. Turn off the heat and season with sesame oil. Toss to combine.
Garnish with sesame seeds and serve immediately.
More paleo-friendly recipes to try at home:
Gluten-Free, Paleo Chicken Nuggets
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