Simple and on repeat currently in my house, this Asian-inspired gluten-free soba noodle stir-fry is the perfect 30 minute meal that will leave your belly satisfied and your body happy from all the great veggies, protein and healthy fats!

This dish is so versatile too, which I love because it means that it can pretty much please any palate. The veggies I used here, and the ones I love the most are: broccoli, carrots, bok choy and red bell pepper. You can also sub or add veggies like green beans, celery, mushrooms, or really any other veggie that suits you and your fam.

And can I please tell you just how much I love soba noodles! Real soba noodles are made of one ingredient: buckwheat. Read the package and make sure that’s exactly what you’re getting, especially if you eat gluten-free because many times wheat flour is added to the ingredients. Even though the name “buckwheat” has the word wheat in it [possibly implying that they contain wheat], soba noodles, or buckwheat noodles are in fact gluten-free.

This sauce has been a complete game changer for me in the kitchen. Long ago are the days where I used to buy store-bought stir-fry sauces, just to find out that they are loaded with crap. Instead, with just a few ingredients, I [and you!] can create a delicious and much healthier stir-fry sauce. Tamari, sesame oil, sweet chili sauce and arrowroot starch. These four little ingredients can turn an ordinary stir-fry into a kid-approved, husband-approved, family loving dish! Let me just say that I pretty much always have these sauce ingredients in my pantry because we’ve been eating this meal at least once a week. No shame in that!

A four ingredient stir-fry sauce that you’ll make over and over again.

If you’re unfamiliar with tamari, it’s basically a gluten-free version of soy sauce. Both contain soy. So if you’re eating soy-free and gluten-free, coconut aminos can be a great option. In my option, coconut aminos are a tad less salty, so just taste your sauce and add a pinch of salt if needed. Sesame oil can be found typically in the health food section of your store or at an Asian speciality store. You can find sweet chili sauce in the Asian food aisle at your local grocery store. I’ve noticed that some brands are spicier than others, so just taste it first before you spice up your sauce too much or if you have kids who are eating it. Arrowroot starch is one my favorite products! I love it for thickening sauces. Just a tablespoon added to your sauce and then whisked into the stir-fry is all you need to thicken your sauce perfectly. If you don’t have arrowroot starch, it’s not a mandatory ingredient, but your sauce will end up being a little runnier without it.

Also, just taste your sauce and adjust for your flavor preference. If you like it with a little more sesame flavor, then add a tad more sesame oil, if you like it spicier then add more sweet chili sauce, and if you want it a bit saltier, add more tamari. You get the idea. You can also add a little bit of water if you find it to be too salty.

Recipe + directions below.

Asian Chicken and Veggie Stir-Fry

servings: about 6

INGREDIENTS

• 1 Tbsp olive oil
• 4 chicken thighs, cooked and chopped
• 1 red bell pepper, chopped
• 1-2 cups, bok choy chopped
• 3 large carrots, sliced thinly into matchstick shapes
• 1 small head broccoli, cut into florets
• 1 package 100% buckwheat noodles

SAUCE

• ¼ cup tamari
• 2 Tbsp sesame oil
• 3 Tbsp sweet chili sauce
• couple Tbsp water [if needed]
• 1 Tbsp arrowroot starch*

DIRECTIONS

Heat skillet with olive oil on medium heat and add chicken. Cook for 5-8 minutes per side until chicken is fully cooked. Remove chicken from pan, let cool and then chop into bite-sized pieces. Meanwhile, in a small bowl or mason jar combine tamari, sesame oil and sweet chili sauce. Shake or stir to combine and set aside. Add veggies and ¾ of the sauce mixture [without arrowroot starch] to the skillet you cooked the chicken in and cook until tender, about 10-15 minutes depending on how you like your veggies cooked. I cover my skillet with a lid to help steam the veggies a bit and cook them quicker. Add chopped chicken back in and stir to combine. Meanwhile cook noodles according to package directions. Drain, rinse and add to your veggie and chicken mixture. Whisk arrowroot starch into the remaining ¼ of your sauce mixture until there are no longer any clumps of arrowroot. Pour sauce onto chicken, veggies and noodles and stir around for a bit to let sauce thicken. Enjoy!

*this recipe can be made without arrowroot starch if you don’t mind your sauce being a tad runnier.

Asian Chicken and Veggie Stir-Fry [gluten-free]

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Angela Freed

Serves: about 6

Ingredients

• 1 Tbsp olive oil
• 4 chicken thighs, cooked and chopped
• 1 red bell pepper, chopped
• 1-2 cups, bok choy chopped
• 3 large carrots, sliced thinly into matchstick shapes
• 1 small head broccoli, cut into florets
• 1 package 100% buckwheat noodles
• SAUCE
• ¼ cup tamari
• 2 Tbsp sesame oil
• 3 Tbsp sweet chili sauce
• couple Tbsp water [if needed]
• 1 Tbsp arrowroot starch*

Instructions

1. Heat skillet with olive oil on medium heat and add chicken.
2. Cook for 5-8 minutes per side until chicken is fully cooked.
3. Remove chicken from pan, let cool and then chop into bite-sized pieces.
4. Meanwhile, in a small bowl or mason jar combine tamari, sesame oil and sweet chili sauce.
5. Shake or stir to combine and set aside.
6. Add veggies and ¾ of the sauce mixture [without arrowroot starch] to the skillet you cooked the chicken in and cook until tender, about 10-15 minutes depending on how you like your veggies cooked.
7. I cover my skillet with a lid to help steam the veggies a bit and cook them quicker.
8. Add chopped chicken back in and stir to combine.
9. Meanwhile cook noodles according to package directions.
10. Drain, rinse and add to your veggie and chicken mixture.
11. Whisk arrowroot starch into the remaining ¼ of your sauce mixture until there are no longer any clumps of arrowroot.
12. Pour sauce onto chicken, veggies and noodles and stir around for a bit to let sauce thicken.
13. Enjoy!
14. *this recipe can be made without arrowroot starch if you don't mind your sauce being a tad runnier.

3.5.3229

Have you tried this recipe? What are your favorite stir-fry vegetables? Let me know in the comments below 🙂