Soy-Free Stir Fry Chicken Noodles
Dive into the vibrant flavors of our Soy-Free Stir Fry Chicken Noodles, a delicious twist on a classic dish that caters to soy-free diets without compromising on taste. Featuring tender slices of chicken breast, crisp vegetables like red bell peppers, carrots, and snap peas, and perfectly cooked rice noodles, this recipe is brought to life with a savory sauce made from coconut aminos, a fantastic soy sauce alternative. Infused with garlic, ginger, and a touch of lime juice for zingy freshness, this stir fry is quick to prepare, with a total cook and prep time of just 35 minutes. Perfect for busy weeknights, it's a healthy, gluten-free option that serves up restaurant-quality flavors right in your kitchen. Garnished with green onions, this dish is both visually stunning and packed with satisfying textures—ideal for anyone seeking a soy-free, wholesome meal!
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Recipe Information
Ingredients
- 500 g Chicken breast, thinly sliced
- 250 g Rice noodles
- 60 ml Coconut aminos (soy sauce alternative)
- 2 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 150 g Snap peas
- 2 Green onions, finely chopped
- 120 ml Vegetable or chicken stock (low sodium)
- 1 tsp Cornstarch
- 2 tbsp Water (to mix with cornstarch)
- 2 tbsp Lime juice
- 1 pinch Salt (to taste)
- 1 pinch Black pepper (to taste)
Instructions
Soak the rice noodles in warm water according to the package instructions until softened, then drain and set aside.
In a small bowl, mix the coconut aminos, lime juice, and vegetable or chicken stock. Set aside.
In another small bowl, whisk the cornstarch with water to create a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken breast to the skillet and season with a pinch of salt and black pepper. Stir-fry for 4-5 minutes until cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the red bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the coconut aminos mixture over the chicken and vegetables, stirring to combine.
Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens slightly, about 1 minute.
Toss the drained rice noodles into the skillet, ensuring they are evenly coated with the sauce and mixed with the chicken and vegetables.
Remove from heat, garnish with chopped green onions, and serve immediately.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 28.3 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2054 mg | 44% | |
*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.
