Gluten Free Chicken Stir Fry with Rice Noodles
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.
Servings: 4
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.
Nutrition
Calories: 642kcal | Carbohydrates: 89g | Protein: 43g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1342mg | Potassium: 1272mg | Fiber: 6g | Sugar: 28g | Vitamin A: 9620IU | Vitamin C: 91mg | Calcium: 94mg | Iron: 4mg