Gluten-Free Stir-Fried Noodles with Chicken and Vegetables
Elevate your weeknight dinner game with this vibrant and wholesome Gluten-Free Stir-Fried Noodles with Chicken and Vegetables. Featuring tender chicken strips, gluten-free rice noodles, and a colorful medley of crisp carrots, red bell peppers, broccoli florets, and snap peas, this dish is as visually appealing as it is satisfying. The bold, umami-packed stir-fry sauce combines gluten-free tamari, sesame oil, and optional coconut aminos for a flavorful punch, while aromatic garlic and ginger add a fragrant depth. Quick to prepare in just 35 minutes, this easy one-pan recipe is perfect for busy schedules and caters to gluten-free diets without compromising on taste. Garnished with fresh green onions and sesame seeds, it makes for a complete, healthy meal that’s ideal for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 200 grams Gluten-free rice noodles
- 1 medium (julienned) Carrot
- 1 medium (sliced thinly) Red bell pepper
- 1.5 cups Broccoli florets
- 1 cup Snap peas
- 3 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 1 tablespoon Coconut aminos (optional)
- 1 teaspoon Cornstarch
- 0.25 cup Chicken broth
- 2 tablespoons Olive oil
- 2 stalks (chopped for garnish) Green onions
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Start by preparing the ingredients. Slice the chicken breast into thin strips. Julienne the carrot, thinly slice the red bell pepper, and separate the broccoli into small florets. Mince the garlic and grate the ginger.
Cook the rice noodles according to the package instructions. Drain them, rinse with cold water, and set aside.
In a small bowl, prepare the stir-fry sauce by whisking together tamari, sesame oil, optional coconut aminos, cornstarch, and chicken broth. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are fully cooked and slightly browned, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
Add the cooked rice noodles to the skillet and pour the stir-fry sauce over the top. Toss everything together thoroughly to coat the ingredients evenly with the sauce. Cook for another 2-3 minutes until heated through.
Remove from heat and garnish the stir-fry with chopped green onions and sesame seeds, if desired.
Serve immediately and enjoy your gluten-free stir-fried noodles with chicken and vegetables!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.3 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1400 mg | 30% | |
*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.
