Gluten-Free Chicken Chow Mein (Nepali Style)

Instructions

1. 1Cut the about 450 g Chicken Breast into 2.54 cm cubes.
2. 2Bring a large pot of water to a rolling boil over high heat. Add the about 225 g Gluten-Free Noodles and cook for 7-9 minutes, or until they are tender. Drain the cooked noodles well and set them aside.
3. 3In a medium bowl, whisk together the 3 tbsp Soy Sauce (Tamari), 1 tbsp Rice Vinegar, 1 tsp Sesame Oil, 1 tbsp Ginger, 2 cloves Garlic, and 1 tbsp Cornstarch until the cornstarch is fully dissolved and the mixture is smooth. Set the sauce aside.
4. 4Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water evaporates instantly. Add the cut about 450 g Chicken Breast to the hot wok and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
5. 5Add the 1 cup Carrots, 1 cup Bell Peppers, and 1 cup Cabbage to the wok with the chicken. Stir-fry for 3-5 minutes, stirring constantly, until the vegetables are crisp-tender, meaning they are slightly softened but still have a slight bite.
6. 6Pour the prepared sauce mixture over the chicken and vegetables in the wok. Stir continuously for 1-2 minutes until the sauce visibly thickens and coats everything evenly.
7. 7Add the cooked about 225 g Gluten-Free Noodles to the wok. Toss everything together gently for 1-2 minutes to ensure the noodles and vegetables are well coated with the thickened sauce.
8. 8Serve the chow mein immediately, garnished with the 1/4 cup Green Onions.