Gluten-Free Bird's Nest
Dive into the irresistible allure of the Gluten-Free Bird’s Nest, a dazzling dish inspired by Chinese cuisine that’s both elegant and satisfying. This recipe features golden, crispy gluten-free rice noodle nests as the base, topped with a vibrant medley of tender stir-fried chicken, julienned carrots, red bell peppers, and snow peas. Enhanced with the umami depth of gluten-free soy sauce and the aromatic flavors of garlic, ginger, and sesame oil, this dish is a harmonious blend of texture and taste. Perfect as a show-stopping appetizer or a light main course, the Gluten-Free Bird’s Nest is a delightful way to enjoy a healthier, gluten-free twist on a classic favorite. Great for entertaining or treating yourself to something special, this recipe is ready in under an hour and guarantees a feast for the eyes and palate alike!
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Recipe Information
Ingredients
- 200 grams Gluten-Free Rice Noodles
- 250 grams Boneless Chicken Breast
- 1 medium Carrot, julienned
- 1 medium Red Bell Pepper, julienned
- 100 grams Snow Peas, trimmed
- 3 tablespoons Soy Sauce, gluten-free
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame Oil
- 500 ml Vegetable Oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 stalks Green Onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 large Egg White
Instructions
Start by bringing a pot of water to a boil, add the gluten-free rice noodles, and cook according to package instructions. Rinse under cold water and set aside to drain.
Slice the chicken breast into thin strips and place them in a bowl. Add 1 tablespoon of gluten-free soy sauce, egg white, and 1 tablespoon of cornstarch. Mix well and let marinate for 15 minutes.
Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully add small nests of rice noodles using tongs and fry until golden and crisp, about 1-2 minutes. Remove and drain on a paper towel-lined plate.
In a separate large pan or wok, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
Add the chicken strips to the pan and stir-fry until they are browned and cooked through. Remove them from the pan and set aside.
In the same pan, add a little more sesame oil if needed and stir fry the carrots, red bell pepper, and snow peas for about 3-4 minutes until they are tender-crisp.
Return the chicken to the pan along with the vegetables. Add the remaining 2 tablespoons of gluten-free soy sauce, remaining cornstarch dissolved in 2 tbsp of water, salt, and black pepper. Stir well to combine and cook until the sauce thickens to coat the chicken and vegetables.
To assemble, place a fried noodle nest on a serving plate and top with the stir-fried chicken and vegetables. Garnish with chopped green onions.
Repeat with remaining ingredients and serve immediately.
Nutrition Facts
Calories |
5012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.4 g | 616% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 296.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.1 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
