Gluten-Free Chicken Stir-Fry with Noodles and Vegetables
Elevate your weeknight dinner routine with this vibrant and healthy Gluten-Free Chicken Stir-Fry with Noodles and Vegetables. Packed with tender strips of marinated chicken, crisp broccoli, sweet red bell peppers, carrots, snow peas, and rice noodles, this colorful dish is a feast for both the eyes and the palate. Flavored with gluten-free soy sauce, fresh garlic, and warming ginger, and finished with a drizzle of fragrant sesame oil, this stir-fry is naturally gluten-free and bursting with Asian-inspired flavors. Quick and easy to prepare in under 40 minutes, it’s perfect for busy lifestyles while still delivering restaurant-quality results. Garnished with green onions and sesame seeds, this dish is a crowd-pleaser that’s as nutritious as it is delicious. Ideal for anyone seeking wholesome, allergy-friendly meals that don’t sacrifice taste or convenience.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 3 tablespoons Gluten-free soy sauce
- 8 ounces Rice noodles
- 2 cups Broccoli florets
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 1 cup Snow peas
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 pieces Green onions, sliced
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken breast into thin strips. In a bowl, mix the chicken strips with 1 tablespoon of gluten-free soy sauce and set aside to marinate for 10 minutes.
Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are just tender but still crisp.
Return the cooked chicken to the skillet along with the noodles. Pour in the remaining 2 tablespoons of gluten-free soy sauce and sesame oil. Toss everything together to combine and heat through, about 2 minutes.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve the stir-fry hot, dividing among 4 plates or bowls.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 27.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.8 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2317 mg | 49% | |
*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.
