- 1
Ingredients
- 4 ounces thin rice noodles
- 12 ounces ground chicken
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon salt
- 3 tablespoons coconut oil
- 1 red Fresno chili pepper, seeded and finely chopped
- 1/3 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon lime juice
- 3 cups shredded leaf lettuce
- 1/2 cup finely shredded carrot
- Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)
Preparation
Step 1
Directions
1.
Prepare noodles according to package directions; drain and set aside.
2.
Meanwhile, in a large bowl combine ground chicken, ginger, cilantro, and salt. Shape into 16 meatballs.
3.
In a large skillet, heat 1 Tbsp. of the coconut oil over medium heat. Add meatballs. Cook, turning occasionally, about 10 minutes or until browned and cooked through, about 10 minutes.Transfer meatballs to a plate. Turn off heat.
4.
Add the remaining 2 Tbsp. coconut oil and chili pepper to the still-warm pan. Stir in vinegar, honey, and lime juice; set aside.
5.
Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.