Grain-Free Chicken Long Rice
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This Chicken Long Rice recipe is not only grain-free, but has just a handful of delicious ingredients that come together quickly for a great weeknight meal. With its Asian influence, this dish packs a lot of rich umami flavor and is highly versatile in terms of what kind of noodles you use. For those without dietary restrictions, classic rice noodles are a good choice, but corn- or wheat-based noodles can work too. For those on the autoimmune protocol, you can use spiralized veggies like zucchini, summer squash, or sweet potato or shirataki noodles, which are my personal favorite due to their close resemblance to rice noodles. Whatever you choose, this dish is sure to become a quick-and-easy favorite!
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Chicken Long Rice
Ingredients
- 4 cups chicken broth
- 2 pounds chicken thighs chopped
- 1 teaspoon coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
- 8 ounces spaghetti squash cooked and shredded
- 4 stalks green onion sliced
Equipment
Instructions
- In a medium-sized stockpot, bring the broth to a boil over high heat.
- Stir in the chicken, aminos, fish sauce, maple syrup, salt, and pepper, then reduce the heat and simmer until the chicken is cooked through, about 10 minutes.
- Stir in the noodles and cook until tender, 3-10 minutes depending on the type of noodle and how thick they are. Garnish with green onions to serve.