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Chicken with Kelp Noodles
with carrots / coleslaw mix

Active: 25 min Total: 25 min
A rich brown sauce coats the noodles (we recommend using paleo-friendly kelp or yam noodles if you can find them) and vegetables in this one-pan dish that comes together in a flash thanks to pre-cooked rotisserie chicken.
Smarts: If you can't find kelp or yam noodles, use spiralized zucchini "noodles" instead.
Tags

Ingredients

Metric
Servings:
4
Chicken with Kelp Noodles:
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 2 tsp
  • Carrots - 8 oz, chopped
  • Rotisserie chicken - 1/2, meat shredded
  • Limes - 1, wedges
  • Green onions - 2 stalks, green and white parts chopped and separate
  • Kelp or yam noodles - 8 oz (substitute spiralized zucchini "noodles" or zucchini sliced into ribbons with a vegetable peeler)
  • Arrowroot powder - 1 tsp
  • Water - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 5 oz
  • Hot sauce of choice - for serving

Nutrition Facts

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Prep

  1. Make stir-fry sauce - Combine vinegar, toasted sesame oil, aminos and honey. (Can be done up to 5 days ahead)
  2. Carrots - Chop carrots. (Can be done up to 5 days ahead)
  3. Rotisserie chicken - (Skip if this was done ahead on Tuesday.) Take meat off the bone and slice with a knife. (Can be done up to 3 days ahead)
  4. Limes / Green onions - Prep as directed. Store limes, green parts of green onions and white parts of green onions separately. (Can be done 1 day ahead)
  5. Kelp or yam noodles - These noodles typically come ready to use after rinsing and draining but check the package instructions just in case your version requires a different preparation. (If using zucchini as a sub, turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. Microwave, covered with a damp paper towel until tender, 2 to 3 minutes.)

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Make

  1. Whisk together arrowroot powder and water.
  2. Heat a wok over medium-high heat. Add cooking oil and then carrots. Saute until carrots are nearly tender, 3 to 4 minutes. Add coleslaw mix and white parts of green onions and saute for 2 minutes more.
  3. Pour stir-fry sauce over top and bring to a simmer. Add arrowroot / water mixture, while stirring. Simmer until sauce has thickened slightly, ~2 minutes.
  4. Remove from heat and stir in kelp noodles and juice from one of the lime wedges. Add chicken on top.
  5. Serve chicken and kelp noodles with green parts of green onions on top and lime wedges and hot sauce on the side to use as garnishes. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (101)
Gluten-free (3)
Paleo (8)
Vegetarian (23)

39 reviews

Doubled the stir-fry sauce. Can't have too much sauce! Update: we have gone vegan and this vegetarian meal also qualifies as vegan! Yeah!

By: Michael
Posted: Nov 19, 2020
Diet: Vegetarian
0 Helpful

Loved this! We loaded up on veggies - threw in a whole package of this kale coleslaw mix from the grocery store and some chopped up spinach. Would probably add more toasted sesame seed oil/less soy sauce next time but over all really enjoyed it and came together quickly!

By: Emily
Posted: Nov 21, 2017
Diet: Original
0 Helpful

I tossed the chicken in with the veggies and added snow peas. The whole family loved it!

By: Casey
Posted: Oct 19, 2017
Diet: Original
0 Helpful

Added oyster mushrooms.

By: mark
Posted: Oct 16, 2017
Diet: Original
0 Helpful

The soy sauce is heavy. I may dim it down some next time otherwise it's a good dish. Needs something nutty also.

By: Erica
Posted: Aug 17, 2017
Diet: Original
0 Helpful

My family said "yummy" and the kids wanted it in their lunches for the next day. The chicken could be tossed with a little of the stir fry sauce, just a little dry.

By: Kristen
Posted: Aug 15, 2017
Diet: Original
0 Helpful