Gluten-Free Chicken Stir-Fry

Ingredients

• about 680 g Chicken Breast
• 1/4 cup Gluten-Free Soy Sauce (Tamari)
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 2 cups Broccoli Florets
• 1 cup Carrots
• about 225 g Rice Noodles
• 1 tbsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g Rice Noodles in a large pot of boiling water for 5-7 minutes, or until tender, then drain them.
2. 2While the noodles cook, cut the about 680 g Chicken Breast into 2.54 cm pieces.
3. 3In a medium bowl, whisk together the 1/4 cup Gluten-Free Soy Sauce (Tamari), 2 tbsp Rice Vinegar, 1 tbsp Honey, 2 cloves minced Garlic, and 1 tsp grated Ginger until well combined.
4. 4Heat the 1 tbsp Sesame Oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
5. 5Add the about 680 g Chicken Breast pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
6. 6Add the 2 cups Broccoli Florets and 1 cup Carrots to the skillet with the chicken. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp and bright green.
7. 7Pour the prepared sauce mixture into the skillet with the chicken and vegetables. Add the cooked and drained about 225 g Rice Noodles. Toss everything together gently for 1-2 minutes until the noodles and vegetables are coated in the sauce and heated through.
8. 8Serve the Gluten-Free Chicken Stir-Fry immediately.

Related Guides