gluten free chicken noodle stir fry
Chicken noodle stir fry is the perfect quick and easy weeknight meal! It's naturally gluten free and can also be made vegan.
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.