Sloppy Chicken with Greens and Noodles

Sloppy Chicken with Greens and Noodles on a plate (good in a bowl, too)

This dish brings a healthy twist to classic sloppy joes. First, we change out the ground beef for ground chicken (ground turkey is good, too), throw in the nutritional punch of Swiss Chard (or kale, fresh or frozen) and substitute the usual white bread hamburger bun with gluten-free, fat-free, low carb kelp noodles.

The original version of this recipe was one I found on the "free" rack at a health food store last summer. I've made it several times and have tweaked it a bit since then. You will likely find yourself at the health food store to get the kelp noodles. The noodles are made of kelp - which is a sea vegetable known as rich source of trace minerals including iodine; sodium alginate - which is a salt extracted from a brown seaweed; and water. The noodles have a neutral taste and a texture that makes them a tasty, healthful alternative to pasta and rice noodles. And, get this ... no cooking required. Just rinse and add the noodles to any dish - salads, stir-fries, broths, casseroles. The Bragg's soy aminos (aka liquid soy seasoning) is also from the health food store. You can read conflicting opinions on the internet about the relative healthiness of this product. For the purpose of this recipe, you can substitute soy sauce or tamari sauce. They are all made from soybeans and are all salty.

While some of the ingredients may seem a tad exotic for the average kitchen, I urge you to give this recipe a try. It's relatively quick to prepare and has already become a favourite at our house.

MA's Sloppy Chicken with Greens and Noodles

What you'll need to make this Sloppy Chicken  

3 tbsp olive oil, divided into 2 tbsp and 1 tbsp
1 lb ground chicken (or ground turkey)
2 cloves garlic, minced
1 onion, thinly sliced
2 cups Swiss Chard or kale, sliced into strips
1 - 5 ½ oz can tomato paste
2 ½ cups vegetable stock
¼ cup apple cider vinegar
1 - 1 gram packet stevia
2 tbsp Braggs soy aminos (or tamari or soy sauce)
2 tsp Dijon mustard
1 tsp chili powder
1 - 1 lb package kelp noodles

Crumble meat easily with this tool from Pampered Chef

In a large frying pan or wok, heat 2 tbsp olive oil.

Add ground meat and sauté for 8 to 10 minutes or until meat is cooked through. Drain fat and remove ground meat from pan.

Stir in kelp noodles

Add remaining 1 tbsp olive oil to pan on medium heat.

Add garlic and sauté for 1 minute.

Add onion and sauté, stirring occasionally, for about 5 minutes or until the onion is softened.

Add greens and sauté for about 5 minutes, stirring often.

Stir in tomato paste, stock, vinegar, stevia, soy aminos and mustard. Simmer for 10 minutes.

Add chili powder and meat to the mixture. 
Simmer for 5 minutes.

Stir in kelp noodles. Heat until warmed through.

Serve and enjoy.


Printable Recipe for MA's Sloppy Chicken with Greens and Noodles