Pumpkin Garlic Chicken with Kelp Noodles

This Pumpkin Garlic Chicken with Kelp Noodles is nourishing comfort in a bowl. Bone-in chicken thighs are seared until golden, then simmered with tender pumpkin cubes in a savory-sweet garlic sauce made with honey, coconut aminos, and sesame oil. Tossed with kelp noodles, bok choy, and carrots, this dish is light yet hearty, naturally gluten-free, and packed with wholesome flavor. If you prefer, you can easily swap the kelp noodles for glass noodles for a more traditional noodle texture. Perfect for a cozy weeknight dinner that feels both satisfying and nourishing.

Ingredients (Serves 4)

For the Chicken & Veggies

● 2 lbs bone-in, skin-on chicken thighs Add to Cart
● 1 tablespoon olive oil
● 2 cups pumpkin, peeled and chopped into small cubes
● 4 cloves garlic, minced
● 2 teaspoon fresh ginger, grated
● 2 cups bok choy, chopped
● 2 cup shredded carrots
● 3 green onions, thinly sliced (divided – some for cooking, some for garnish)
2 tablespoons sesame seeds (for garnish)
● sea salt to taste

For the Sauce

● 2 tablespoons raw honey Add to Cart
● ¼ cup coconut aminos
● 2 tablespoons rice vinegar
● 1 tablespoon sesame oil
● ½ teaspoon sea salt (to taste)
● ½ teaspoon freshly ground black pepper
● 2 tbsp arrowroot starch, for thickening

For the Noodles

● 12 oz kelp noodles, rinsed and drained (or glass noodles if preferred)

Instructions

1. Cook the Chicken

• Heat 1 tablespoon olive oil in a large skillet or wok over medium heat.
  
  
• Add the bone-in chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 6–7 minutes. Flip and sear the other side for another 5–6 minutes.
  
  
• Reduce heat to medium-low, cover, and cook for 15–20 minutes, turning occasionally, until chicken is fully cooked (internal temp 165°F). Remove from skillet and set aside.
  
  
• Once cooled slightly, remove bones* and skin if desired, then shred or chop the chicken into bite-sized pieces. *Or leave as whole and top noodles with it. Return to the pan.

2. Add the Pumpkin

• Stir in chopped pumpkin with the chicken and cook for 6–8 minutes, until pumpkin is fork-tender.

3. Make the Sauce

• Stir in minced garlic and cook for 1 minute until fragrant.
  
  
• Add honey, coconut aminos, rice vinegar, sesame oil, salt, and pepper.
  
  
• Stir well, coating the chicken and pumpkin in the sauce.

4. Add Veggies & Noodles

• Toss in bok choy, shredded carrots, and half the green onions. Cook for 2–3 minutes until veggies are slightly softened but still crisp.
  
  
• Add rinsed kelp noodles (or glass noodles) directly to the pan, tossing everything together until noodles are warmed through and coated in sauce.

5. Serve

• Transfer to bowls and top with sesame seeds and remaining green onions.

Serve hot and enjoy!

Thank you, Megan Limon, for this fantastic, nutrient-dense meal! Her Pumpkin Garlic Chicken with Kelp Noodles is the perfect balance of comfort and nourishment. For more wholesome recipes and wellness inspiration, visit our Discover Blog for great information and ideas to support your healthy lifestyle at any stage!