Chicken and Vegetable Stir-Fry with Rice Noodles

Thinly sliced chicken breast and crisp vegetables tossed in a savory coconut aminos and garlic sauce, served over tender rice noodles. Fast, colorful, and full of texture. Every ingredient here is free from the top-9 allergens and their common derivatives, so you can cook and eat with confidence.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
25 minutes

Ingredients

  • 8 oz rice noodles, dried, flat or round
  • 1 lb chicken breast, boneless, skinless
  • 3 tbsp coconut aminos (verify label for allergen compliance)
  • 4 cloves garlic
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 3 tbsp avocado oil, divided
  • 1 large red bell pepper
  • 2 cups broccoli, florets
  • 1 large carrot
  • 3 green onions
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges (for serving)
  • to taste salt
  • to taste black pepper, freshly ground

Instructions

  1. Bring a large pot of water to a rolling boil over high heat.
  2. While the water heats, slice 1 lb (450 g) chicken breast, boneless and skinless into thin strips, about ¼ inch thick. Season lightly with salt and black pepper to taste.
  3. Mince 4 cloves garlic.
  4. Grate 1 tbsp (15 g) fresh ginger.
  5. In a small bowl, whisk together 3 tbsp (45 ml) coconut aminos, 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) honey, 4 cloves garlic, minced, and 1 tbsp (15 g) fresh ginger, grated. Set aside.
  6. Core and slice 1 large red bell pepper into thin strips.
  7. Cut 2 cups (175 g) broccoli into small florets.
  8. Peel and julienne 1 large carrot into thin matchsticks.
  9. Slice 3 green onions thinly on a bias, keeping white and green parts separate.
  10. Add 8 oz (225 g) rice noodles, dried to the boiling water and cook according to package directions until tender, usually 4 to 6 minutes. Drain in a colander and rinse briefly under cold water to stop cooking. Set aside.
  11. Heat 2 tbsp (30 ml) avocado oil in a large wok or large skillet over high heat until shimmering.
  12. Add the 1 lb (450 g) chicken breast, sliced and seasoned in a single layer. Let it sear undisturbed for 2 minutes, then stir-fry for another 2 to 3 minutes until cooked through and lightly browned. Transfer to a plate.
  13. Add the remaining 1 tbsp (15 ml) avocado oil to the wok. Add 1 large red bell pepper, sliced, 2 cups (175 g) broccoli florets, 1 large carrot, julienned, and the white parts of the 3 green onions, sliced. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and starting to char at the edges.
  14. Return the cooked chicken to the wok along with the drained 8 oz (225 g) rice noodles. Pour in the coconut aminos sauce mixture. Toss everything together over high heat for 1 to 2 minutes until the noodles are heated through and well coated.
  15. Remove from heat. Taste and adjust seasoning with more salt and black pepper if needed.
  16. Divide among bowls. Top with the green parts of the 3 green onions, sliced and ¼ cup (15 g) fresh cilantro, chopped if using. Serve with 1 lime, cut into wedges on the side.