Gluten Free Chicken Stir Fry with Rice Noodles recipe. A tasty stir-fry recipe with lots of crunch from the fresh veggies and lots of flavor from the homemade Asian honey coconut amino sauce.

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com

I love love love making stir-fry at home. It makes me feel like I’m eating takeout, but I don’t feel gross/ heavy /bloated afterwards.

This Gluten Free Chicken Stir Fry with Rice Noodles recipe is a favorite stir-fry dish of mine. It’s got lots of crunch from the fresh veggies and lots of flavor from the homemade Asian honey coconut amino sauce.

Oh and the rice noodles are on point!

I’ve been experimenting a lot with Asian sauces lately and I’m pretty sure I’ve mastered the spicy yet sweet yet salty Asian sauce that makes stir-fry so addicting.

It’s all a matter of using coconut aminos, which taste so much better to me ( and healthier ) than soy sauce, along with honey, rice vinegar and chili flakes.

Simple as that!

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com

Ingredients needed to make this Gluten-free Chicken Stir Fry:

  • honey
  • rice vinegar
  • chili flakes
  • coconut aminos
  • sesame oil
  • garlic
  • carrots
  • mushrooms
  • red pepper
  • chicken
  • asparagus
  • snap peas
  • broccoli
  • rice noodles

I also have had good results using maple syrup too, but honey makes for a thicker sauce, and I wanted that here.

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com

How to make this chicken stir fry with rice noodles recipe:

To make this Gluten Free Chicken Stir Fry with Rice Noodles recipe, I started off by making that coconut aminos, honey, rice vinegar, and chili flakes sauce.

Then, I made the stir-fry. This is done in steps.

First, you cook the garlic, shredded carrots, mushrooms, and red bell pepper together.

Then, you add the chicken and 1/2 of the coconut aminos honey asian sauce.

Once the chicken is cooked through, add the asparagus, snap peas, and broccoli.

Then, you cook your rice noodles!

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com

How to cook rice noodles

If you haven’t tried rice noodles, you must! They are a really great gluten-free way to have noodles in your life. Plus they have a great texture perfect for stir-fry.

My rice noodles were very thin. This type of noodle is called vermicelli and I got them from Nuts.com.

Since the noodles were so thin, they cook SO fast.

To cook them, I put the vermicelli into a big bowl. Then, I boiled some water and poured it on top of the vermicelli and let them soak for 2-3 minutes.

If your rice noodles are thicker, you may need to cook them for longer. But make sure not to overcook them or they will fall apart.

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com

Then to finish the dish up, you put the cooked noodles into a large bowl and then top them with the stir fry and the remaining coconut amino honey asian sauce and let everything sit for a few minutes.

Then you mix and enjoy!!

Other healthy stir-fry recipes you may enjoy:

This Stir Fry Vegetables recipe by Wholesome Yum. It’s got LOTS of yummy veggies cooked in a yummy healthy sauce.

This Paleo Zoodle Stir Fry is made with ALL of the veggies. It’s a great use of zoodles and has a delicious orange garlic sauce.

Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com
Gluten Free Chicken Stir Fry with Rice Noodles | Perchance to Cook, www.perchancetocook.com
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Gluten Free Chicken Stir Fry with Rice Noodles

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 5 Tbs honey
  • 1 Tbs rice vinegar
  • 1 tsp chili flakes
  • 6 Tbs  coconut aminos
  • 2 Tbs sesame oil
  • 6 garlic cloves, , minced
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups sliced mushrooms, ( 5 ounces )
  • ½ red bell pepper, , diced
  • 1 1/2 lb  boneless skinless chicken, ,diced into larger bite sized chunks
  • 1 tsp  salt
  • 1 cup asparagus spears, (cut into 2 inch pieces)
  • 1 1/2 cups snap peas
  • 2 cups broccoli florets
  • 1/2 lb rice noodles (vermicelli)

Instructions

  • Mix the honey, rice vinegar, chili flakes and coconut aminos together to make a sauce in a small bowl. 
  • Heat the sesame oil in large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, mixing often. Then add the shredded carrots, sliced mushrooms, and diced red pepper. Cook for 2-4 minutes, mixing every so often.
  • Next add the bite sized chicken, salt and ½ of the sauce that you made above. Cook for 5-7 minute, until the chicken is cooked through.
  • Then, add the asparagus, snap peas, and broccoli florets, and cook for 2-4 minutes.
  • In a large bowl, soak the rice noodles/ vermicelli in hot water for 2-3 mins. My rice noodles were very thin so they cooked very quickly. If yours are thicker, you may need to cook them longer. Make sure to not overcook, though or else they will fall apart.
  • Drain the noodles and add them to a large serving bowl. Top the noodles with the stir fry and the remaining 1/2 of the sauce. Let sit for a few minutes, mix and serve.
Course: Main Course
Cuisine: Asian
Keyword: rice noodles
Author: Dominique | Perchance to Cook