Soy-Free Chicken Stir-Fry with Noodles and Vegetables
Elevate your weeknight dinner game with this vibrant Soy-Free Chicken Stir-Fry with Noodles and Vegetables! Packed with lean, flavorful chicken, tender rice noodles, and a medley of colorful veggies like broccoli, red bell peppers, and carrots, this stir-fry is a wholesome, allergy-friendly twist on a classic favorite. The homemade sauce, featuring chicken broth, honey, and apple cider vinegar, offers a perfect balance of tangy and sweet without relying on soy-based ingredients—a great alternative for those with dietary restrictions. Quick to prepare in under 40 minutes, this stir-fry recipe is perfect for busy families craving a delicious and nutritious meal. Garnished with fresh green onions, it’s the ultimate blend of fresh flavors, delightful textures, and comforting goodness.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 8 ounces Rice noodles
- 1 large Red bell pepper
- 2 cups Broccoli florets
- 2 medium Carrots
- 3 stalks Green onions
- 3 units Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Slice the chicken breast into thin strips and set aside.
Cook the rice noodles according to package instructions, drain, and set aside.
Thinly slice the red bell pepper and green onions, julienne the carrots, and mince the garlic and ginger.
In a large pan or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the garlic and ginger, stir for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the pan. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
In a small bowl, mix the chicken broth, honey, apple cider vinegar, salt, and black pepper to create the stir-fry sauce.
Return the cooked chicken to the pan with the vegetables and add the stir-fry sauce. Let it simmer for about 2 minutes.
In a separate small bowl, mix the cornstarch with the water to make a slurry, then add it to the pan. Stir well until the sauce thickens, about 1 minute.
Add the cooked rice noodles to the pan and toss everything together, ensuring the noodles are fully coated with the sauce.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 50.0 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2357 mg | 50% | |
*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.
