Chicken and Vegetable Stir-Fry Noodles

This Chicken and Vegetable Stir-Fry Noodles dish combines tender chicken with a vibrant mix of vegetables, all tossed in a gluten-free sauce for a quick and satisfying meal. Perfect for a weeknight dinner, it's packed with flavor and nutrients.

Ingredients

• Chicken breast - 200 grams, sliced
• Rice noodles - 150 grams
• Bell pepper (any color) - 1 medium, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Snow peas - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Gluten-free soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Cornstarch - 1 teaspoon (optional, for thickening)
• Sesame seeds - 1 teaspoon (for garnish)
• Green onions - 2, sliced (for garnish)

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pan or wok, heat the olive oil over medium-high heat.
3. Add the sliced chicken breast to the pan and cook for about 5-7 minutes, until golden and cooked through.
4. Add the minced garlic and grated ginger to the pan, stirring for 1 minute until fragrant.
5. Incorporate the bell pepper, broccoli, carrot, and snow peas into the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
6. Pour in the gluten-free soy sauce and sesame oil, stirring to combine. If using, mix cornstarch with a little water and add to the pan to thicken the sauce.
7. Add the cooked rice noodles to the pan, tossing everything together to ensure the noodles are coated with the sauce and heated through, about 2-3 minutes.
8. Serve hot, garnished with sesame seeds and sliced green onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle health and repair.
• Rich in vegetables, providing essential vitamins, minerals, and fiber.

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