Dinner can be ready in less than 30 minutes with this quick and easy Chicken Stir Fry With Rice Noodles And Veggies. This is an Asian inspired recipe that is full of vegetables and a flavorful sauce. And if you want to keep it light on the waistline, just skip the noodles and add more zucchini instead.
This dish is gluten-free, and it can easily be turned into a vegetarian meal by adding beans instead of the chicken. Also, any noodle you like can be used in this stir fry. You can use regular Chinese egg noodles, rice noodles, soba, zucchini noodles, and even spaghetti or vermicelli.
Chicken Stir Fry With Rice Noodles And Veggies Recipe
Prep Time: 10 min | Cook Time: 15 min | Serves: 4
Stir fry sauce:
+ 2 tbsp honey
+ 2 tbsp tamari sauce
+ 1 tbsp rice wine vinegar
+ 2 garlic cloves, minced
+ 1/2 tsp fresh ginger, grated
Chicken stir fry:
+ 4 oz / 115 g rice noodles
+ 1 tbsp coconut oil
+ 2 boneless skinless chicken breasts, cut into chunks
+ 1 cup mushrooms, thinly sliced
+ 1/2 zucchini, cut into strips
+ 2 carrots, cut into strips
+ 1 head of bok choy, thinly sliced
+ 1 tbsp almonds
+ 1 tsp sesame seeds
+ 1 tbsp fresh cilantro, chopped
To make the stir fry sauce: Stir together all the ingredients and set aside.
To make the noodles: Bring a medium pot of water to a boil, remove the pot from heat, then add the noodles. Let the noodles soak until tender, about 5-6 minutes.
To make the chicken stir fry: In a wok or large skillet, heat coconut oil. Add in chicken and cook for 5-7 minutes until browned. Stir in mushrooms, zucchini, and carrots and stir-fry for 2 more minutes. Add in bok choy, noodles, almonds, sesame seeds, and sauce. Cook until the sauce has coated the chicken, noodles, and vegetables and heated through, about 2 more minutes. Remove from heat, top with fresh cilantro and serve. Enjoy!
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 580 | 66.8 g | 8.4 g | 59.8 g |
