This quick and easy, Spicy Hearts of Palm Noodle Stir Fry with Chicken is made with ground chicken, ginger, sesame oil, hoisin sauce, and sambal oelek – under 15 minutes!
Spicy Hearts of Palm Noodles with Chicken
If you want an easy way to get more veggies in your diet, I’m obsessed with these low-carb, gluten-free hearts of palm noodles. They’re so healthy – you’re pretty much eating a big bowl of veggies! And they’re much better than zucchini noodles because they’re not watery and have a similar texture to noodles. I used hearts of palm noodles in place of pasta in this peanut stir fry and loved it so much I created this spicy chicken version. I have already whipped up this dish for lunch a few times.
Hearts of Palm Health Benefits
Hearts of palm is a Non-starchy vegetable, obtained from the center of specific varieties of palm tree. It’s prized for its culinary versatility. Non-starchy vegetables provide fewer calories for a larger volume of food, promoting satiety and reducing overall food intake. It’s low-carb, low in calories and offers small amounts of several other nutrients, including iron, calcium, magnesium, and folate. It’s packed with important minerals like potassium, phosphorus, copper, and zinc.
What do hearts of palm noodles taste like?
Hearts of palm noodles like Palmini pasta, or Trader Joes brand tastes like hearts of palm, but it’s not overpowering. They take on the flavor of whatever sauces you use to season them.
Should you rinse hearts of palm pasta?
I like to rinse the Palmini noodles before using them to neutralize the taste. Give them arinse in a colander and let drain.
Stir Fry Ingredients
- Hearts of Palm Noodles: Many supermarkets, including Amazon, sell Palmini noodles.
- Ground Chicken: Substitute ground turkey for chicken.
- Garlic: Mince three cloves.
- Ginger: I prefer fresh ginger, but dried would work if you don’t have fresh.
- Sauce: Reduced-sodium soy sauce, hoisin, sambal oelek
- Garnish: Scallions and sesame seeds
How to Cook Hearts of Palm Pasta
- Rinse the hearts of palm noodles and drain.
- Cook the chicken in a large skillet over high heat for five minutes. Push the meat to one side, add a teaspoon of sesame oil, garlic, ginger, and noodles, and cook for a couple of minutes.
- Add the three sauces and cook for two to three minutes. Top the stir fry with sesame seeds, scallions, and more sambal for extra heat. If you double the recipe and have leftovers, they’ll keep in the refrigerator for up to four days.
Noodle Stir Fry Variations:
- Spiciness: Sriracha will work if you don’t have sambal. Or, if you don’t like spicy foods, omit it.
- Noodles: If you can’t find Palmini pasta, substitute zoodles or cooked rice noodles.
- Gluten-Free Stir Fry: Sub coconut aminos or tamari for soy sauce.
- Vegetables: Add your favorite veggies, like bell pepper, edamame, or broccoli.
More Stir Fry Recipes You’ll Love:
- Chicken Zoodle “Lo Main”
- Asian Peanut Noodles with Chicken
- Garlic-Ginger Chicken Stir Fry
- Soba Noodle Veggie Stir Fry
- Spiralized Shanghai Beef and Broccoli
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Spicy Hearts of Palm Noodles with Chicken
- 12 ounce package hearts of palm noodles Palmini
- 8 ounces ground chicken
- 1 teaspoons sesame oil
- 3 garlic cloves minced
- 1 tablespoon grated ginger
- ¼ cup reduced sodium soy sauce or gluten-free soy sauce*
- 1 tablespoon hoisin
- 1 tablespoon sambal oelek or use sriracha
- scallions and sesame seeds for garnish
- Rinse hearts of palm noodles under cold water in a colander and drain.
- Cook chicken in a large skillet over high heat sprayed with oil 5 minutes, breaking up until browned and cooked through.
- Push the meat to one side.
- Reduce heat to medium, add 1 teaspoon of the oil, garlic, ginger and noodles, cook medium 1 to 2 minutes, to heat through.
- Add soy sauce, hoisen, sambal and cook 2 to 3 minutes to let the flavors meld.
- Stir everything together and transfer to two plates.
- Top with sesame seeds, scallions and more sambal, if desired.