Asian Chicken and Veggie Stir-Fry [gluten-free]
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Prep time: 
Cook time: 
Total time: 
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.
Recipe by Angela Freed at https://www.angelafreed.com/asian-chicken-veggie-stir-fry-gluten-free/