Asian Grilled Chicken Noodle Bowls with Ginger Lime Soy Sauce
Prep time
Cook time
Total time
Rice noodles are sold in the Asian section of most grocers and at Asian markets. However, you can swap in 3 cups of cooked rice, if needed. Please note that the Prep time does not include marinating.
Author: Pacific Foods
Serves: 4 servings
Ingredients
- ½ cup wheat-free tamari (for gluten free) or soy sauce
- ½ cup fresh lime juice
- 2 tablespoons garlic, minced
- 1 tablespoon peeled fresh ginger, minced
- 1 teaspoon curry powder
- 4 skinless boneless chicken breast halves
- 1 onion, sliced
- 8 ounces rice noodles
- 1 cup low-sodium chicken broth
- Toasted sesame seeds, to garnish (optional)
Instructions
- Whisk the tamari or soy sauce, lime juice, garlic, ginger, and curry powder together in an 8-inch square glass baking dish. Add the chicken and onion, turning to coat with the marinade. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning the chicken occasionally.
- Cook the rice noodles according to the package directions.
- Meanwhile, prepare your barbecue (medium-high heat) or preheat your oven broiler.
- Remove the chicken from marinade. Strain the marinade into a medium saucepan, and add the broth. Boil until the sauce coats a spoon, about 12 minutes.
- Once your grill is preheated, spray the chicken with oil. Grill it for about 4 minutes per side, or until cooked through. Slice each chicken breast.
- Divide the rice noodles between 4 bowls, top each with 1 sliced chicken breast, and spoon the sauce over top. Sprinkle with toasted sesame seeds, if using.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asian-grilled-chicken-noodle-bowls