Dairy-Free Chicken and Vegetable Stir-Fry

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 200 g of rice noodles and cook for 3-5 minutes, stirring occasionally, until they are tender and pliable. Drain the cooked rice noodles thoroughly in a colander and set them aside.
2. 2In a medium bowl, combine the 3 tablespoons of soy sauce, the 1 tablespoon of grated ginger, and the 2 cloves of minced garlic. Stir these ingredients together with a spoon until they are well mixed and the sauce is uniform.
3. 3Place a large 30.48 cm skillet or wok over high heat. Add the 2 tablespoons of sesame oil and heat it for 1-2 minutes until it is shimmering and appears to ripple, reaching approximately 175°C.
4. 4Carefully add the 500 g of sliced chicken breast to the hot skillet. Stir-fry the chicken continuously for 5-7 minutes, turning the pieces frequently, until it is cooked through, no longer pink in the center, and reaches an internal temperature of 74°C when measured with a meat thermometer.
5. 5Add the 1 cup of broccoli florets, the 1 large sliced carrot, and the 1 medium sliced red bell pepper to the skillet with the cooked chicken. Continue to stir-fry for another 5-7 minutes, tossing frequently, until the vegetables are tender-crisp, meaning they are cooked through but still retain a slight crunch.
6. 6Pour the prepared soy sauce mixture (from step 2) evenly over the chicken and vegetables in the skillet. Stir everything together thoroughly with a spatula or spoon and cook for 1 more minute, allowing the sauce to heat through, coat all the ingredients, and thicken slightly.
7. 7Divide the cooked 200 g of rice noodles evenly among four serving bowls. Spoon the hot chicken and vegetable stir-fry mixture generously over the noodles in each bowl.
8. 8Sprinkle the 1 tablespoon of sesame seeds evenly over the top of each serving as a garnish before presenting the dish.

Related Guides