A delicious and gluten-free twist on classic chicken noodles, packed with flavors of sesame, soy, and tender chicken, perfect for a quick and satisfying meal.
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 8 ounces gluten-free rice noodles. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 green onions, chopped. 1/4 cup gluten-free chicken broth. 1 tablespoon cornstarch. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Put soy sauce, sesame oil, chicken broth, and cornstarch in a small bowl and mix them together. Put away. Put olive oil in a big skillet and heat it over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 5 to 6 minutes of cooking after adding the sliced chicken breasts until they are browned and fully cooked. Slice the bell pepper and cut the carrot into thin strips. For another two to three minutes, cook until the vegetables are soft but still crisp. Add the soy sauce mix to the chicken and vegetables. Mix everything together well, then let the sauce thicken for two to three minutes. Toss the cooked rice noodles around in the pan with the sauce until they are all covered. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
Riiamarii
