I got a whole bunch of g/f recipes from a friend (Angie K.) and have been looking for ones to try. I didn’t have all of the original ingredients this recipe called for so made up a few of my own. The resulting concoction was delicious and quite easy. As far as my sons, one ate only the chicken from this dish and the other ate only the rice noodles… but hey, I am happy they ate something! 🙂 Tis the life of a mom of preschoolers! I liked it a lot and am looking forward to the leftovers for lunch tomorrow.
Chicken Stir Fry
1 Tbsp. GF soy sauce
1 Tbsp. cornstarch or tapioca starch
1 Tbsp. apple juice or cooking sherry
1 clove garlic, minced
2 Tbsp. fresh ginger root, grated
1/2 tsp. salt
3/4 c water
1 TBSP GF soy sauce
1 TBSP cornstarch or tapioca starch
1/2 tsp. honey
2 boneless, skinless chicken breasts
5 large carrots, peeled and sliced
1 1/2 c. shelled edamame
2 Tbsp. sesame oil, divided
8 oz. rice noodles
1/4 – 1/4 c. unsalted roasted peanuts
In a large bowl, combine marinade ingredients. Cut chicken into bite-sized pieces and put into marinade. Allow to sit for 15 minutes.
Meanwhile, combine sauce ingredients in a small bowl and whisk to combine. Follow package directions to cook rice noodles.
In a large skillet, heat 1 Tbsp. sesame oil over medium-high heat. Add carrots and edamame and cook for 4-5 minutes or until carrots are just tender. Remove from skillet and set aside.
Add remaining sesame oil and heat over medium-high heat. Add chicken and cook until no longer pink through. Stir frequently as the marinade seemed to stick to the pan. Return vegetables to pan. Add the nuts and sauce and reduce heat to medium-low. Stir frequently heating through until sauce begins to thicken. Toss noodles with chicken mixture and remove from heat and serve.
Husband Rating: 5 out of 10