chicken noodle stir fry is naturally gluten free, quick and easy and packed with flavour! this recipe gives you the perfect opportunity to use up all those leftover veggies hiding in the back of your fridge. it’s one of my go to weeknight dinners when I want something easy and good enough to have for lunch the next day.
customizing chicken noodle stir fry
this recipe is fairly simple and leaves a lot of room for customization!
for a vegan option, you can remove the chicken and sub in tofu or keep it strictly veggie.
to change up the sauce, you can add peanut butter if you want something a bit more creamy and nutty.
if you’re not a fan of rice noodles, you can drop those and sub in steamed rice, which pairs with this perfectly!
trulocal
i created this recipe with trulocal aka my all time favourite meat company. trulocal works with local farmers to provide you with the highest quality meat. i notice the difference of quality in my food and i highly recommend you check them out! if you decide you want to give them a try, you can use my link trulocal or my code at checkout (trusaltedsunday) and you will get 4 chicken breasts and 1lb of bacon free in your first 2 orders! they have the best bacon around so i recommend grabbing that while you can! if you have questions about them, send me a message!
this recipe is perfect for a weeknight dinner as it can be made in under 30 minutes. quick and easy! it also stores super well in the fridge and is great leftover – cold or warm!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
gluten free chicken noodle stir fry
Ingredients
Chicken Marinade
- 2 chicken breast boneless + skinless, cut into 1" cubes
- 2 tbsp soy sauce sub tamari
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp + 1 tsp brown sugar packed
- dash cayenne pepper
- ½ tsp corn starch
- ½ lime juiced
- 1 small fennel bulb sliced
- 3 carrots cut into rounds
- 1 red pepper sliced
- 1 pkg boy choy sliced
- 1 onion sliced
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 pkg vermicelli rice noodles thin
Instructions
- In a medium size bowl, mix together 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp brown sugar + a dash of cayenne.
- Clean chicken and cut into 1" cubes. Add to marinade and let sit for 20 – 30 minutes.
- In the meantime, bring a pot of water to boil and add vermicelli, cook according to package, drain and set aside.
- In a small bowl mix together 2 tbsp brown sugar, 1 tbsp soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, juice from 1/2 a lime + 1/2 tsp cornstarch. This will be your sauce.
- Place a cast iron or frying pan on the stove top over medium heat. Add a bit of peanut or canola oil to the pan, then add the chicken. Cook for 7-10 minutes or until chicken is golden brown. Remove from pan and set aside.
- Add all of the vegetable to the pan and cook until softened. Add sauce mixture to pan and stir well. Add chicken. Cook for 2-4 minutes or until sauce has thickened slightly. If your sauce does not thicken, you can add a small bit of water and corn starch to a bowl to create a slurry and then add it to your pan. Once thickened, remove from heat.
- Serve stir fry over rice noodles and enjoy.
