Low in carbohydrates, it's a bottomless pit of joy!
|--||thin, dried rice noodles|
|1 tbsp||olive oil|
|1 lb||ground or chopped chicken|
|2 cloves||garlic, minced|
|1/4 cup||Hoisin sauce|
|2 tbsp||soy sauce|
|1 tbsp||rice wine vinegar|
|1 tbsp||freshly grated ginger|
|1 tbsp||Sriracha sauce|
|1 (8-ounce) can||sliced water chestnuts, drained and diced|
|2||green onions, thinly sliced|
|—||Kosher salt and freshly ground black pepper, to taste|
1. Heat some oil in a pan for frying the dried rice noodles. Fry for just a couple of seconds and remove immediately.
2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic, onion, Hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha sauce until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.