Gluten Free Chicken Stir Fry With Rice Noodles Recipes

RICE NOODLE STIR FRY (GLUTEN FREE)

Steps:

• Submerge the rice noodles in boiling water for about 5 minutes, then place them into a mesh strainer to drain all the water out. Set aside for later.
• In a large wok, heat olive oil on high heat and add the sliced chicken breast.
• Toss in the minced garlic and stir until the chicken is fully cooked.
• Add the celery, carrots, and broccoli florets. Stir on high heat for about 4 minutes or until the vegetables become tender.
• Add the shrimps to the wok and stir until they are fully cooked. Careful not to overcook them.
• Add the sugar, sesame oil, and low sodium soy sauce to the wok and stir to combine.
• Beat 2 eggs together and cook them in a separate pan. Once the eggs are cooked, mash them with a fork.
• Add the cooked rice noodles to the wok along with the scrambled eggs. Toss to combine. Garnish with sesame seeds.

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

GLUTEN FREE CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix the honey, rice vinegar, chili flakes and coconut aminos together to make a sauce in a small bowl.
• Heat the sesame oil in large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, mixing often. Then add the shredded carrots, sliced mushrooms, and diced red pepper. Cook for 2-4 minutes, mixing every so often.
• Next add the bite sized chicken, salt and ½ of the sauce that you made above. Cook for 5-7 minute, until the chicken is cooked through.
• Then, add the asparagus, snap peas, and broccoli florets, and cook for 2-4 minutes.
• In a large bowl, soak the rice noodles/ vermicelli in hot water for 2-3 mins. My rice noodles were very thin so they cooked very quickly. If yours are thicker, you may need to cook them longer. Make sure to not overcook, though or else they will fall apart.
• Drain the noodles and add them to a large serving bowl. Top the noodles with the stir fry and the remaining 1/2 of the sauce. Let sit for a few minutes, mix and serve.