Gluten-Free Chicken Chowmein with Rice Noodles

Ingredients

• 8 oz Rice Noodles
• 1 lb Chicken Breast
• 1/4 cup Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Sesame Oil
• 3 cloves Garlic
• 1 inch Ginger
• 1 cup Carrots
• 2 cups Cabbage
• 1 medium Bell Pepper
• 2 Green Onions
• 1 tbsp Cornstarch
• 1/4 cup Chicken Broth

Instructions

1. 1Cook the 8 oz of rice noodles in a large pot of boiling water for the time indicated on their packaging. Once cooked, drain the noodles and set them aside.
2. 2While the noodles cook, prepare the chicken and vegetables. Cut the 1 lb of chicken breast into bite-sized pieces. Finely mince the 3 cloves of garlic and grate the 1 inch of ginger. Cut the 1 medium bell pepper into thin strips. Thinly slice the 2 cups of cabbage. Cut the 1 cup of carrots into matchsticks. Slice the 2 green onions, separating the white and green parts.
3. 3In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of the gluten-free soy sauce and 1 teaspoon of the cornstarch. Toss to coat the chicken evenly.
4. 4Heat 1 tablespoon of the sesame oil in a large 12-inch skillet or wok over medium-high heat, about 400°F (200°C). Add the coated chicken and stir-fry for 5-7 minutes, until it is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside.
5. 5Add the remaining 1 tablespoon of sesame oil to the same skillet over medium-high heat, about 400°F (200°C). Add the minced garlic, grated ginger, matchstick carrots, sliced cabbage, and bell pepper strips. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still have a bite.
6. 6In a small bowl, whisk together the remaining 1/4 cup of gluten-free soy sauce, the 1/4 cup of chicken broth, and the remaining 2 teaspoons of cornstarch until smooth. Pour this sauce mixture into the skillet with the vegetables. Add the cooked chicken back into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
7. 7Add the cooked 8 oz of rice noodles to the skillet with the chicken and vegetables. Toss everything together gently for 1-2 minutes to ensure the noodles are heated through and coated in the sauce. Stir in the white parts of the sliced green onions.
8. 8Serve the Gluten-Free Chicken Chowmein immediately, garnished with the green parts of the sliced green onions.

Substitutions

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