[Gluten-Free] Classic Noodle Stir Fry with Chicken

This noodle stir fry is super adaptable and quickly became a go to for our busy working family. Can be thrown together in one pan and under 30 minutes. Can be adapted to be vegetarian easily.

Ingredients you’ll need:

• 8 oz of dry rice noodles

• 2.5 lbs of chicken thighs, cut into 1" pieces

• 1 lb of whole carrots sliced

• 1 large yellow onion, quartered and sliced

• 3 green onions, sliced separating green and white parts

• 2 Tbs arrowroot flour

• 2 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 Tbs olive oil

• 2 tsp grated ginger, frozen or fresh

• 2 tsp garlic, minced (about 2 cloves)

• 1/4 c of soy sauce

• 2 Tbs Chinese black vinegar

• 1/4 c of chicken broth

Kitchen “stuff” you’ll need:

Required tools: Large everyday pan, non-stick with a lid (5-7 qts), wooden spoon and sharp knife, cutting board, medium mixing bowl, medium bowl with hot tap water.

Prep.

Pat the chicken dry with a paper towel and slice into 1" pieces and place in a medium mixing bowl. Slice the carrots, onions, and green onion and set aside. Prepare a bowl with hot tap water and add the rice noodles to soak.

Create.

In the bowl with the chicken, add the flour, paprika, onion powder, garlic powder, salt and pepper and combine well until the chicken pieces are evenly coated and everything is well combined.

Heat a large non-stick skillet on medium high heat with olive oil. Add chicken in single layer, do not overlap (may need to do batches if the surface is not large enough). Cook the chicken pieces on each side for 3-4 minutes. Keeping an eye on them to ensure no burning. Once the chicken is cooked, transfer to a plate and set aside.

In the same pan, add garlic, ginger, yellow onion, carrots, and white parts of the green onion and saute until vegetables are slightly softened (about 3-4 minutes). Add soy sauce, black vinegar and chicken broth, scraping up any brown bits from the pan and incorporating.

Allow the liquid to simmer and reduce down, stirring occasionally (about 5 minutes), drain noodles and add to the stir fry. Coat well in the remaining liquid and saute until noodles are softened and tender (about 1-2 minutes). Add chicken back to the pan, including any juices from the plate and stir in well and heat through completely (about 3-4 minutes).

Finish.

Remove from heat and sprinkle with green parts of the green onion, serve, and ENJOY!

“Stir-FRIDAY!”

Substitutions: This is extremely adaptable changing veggies and meats, just alters the cook times slight.

Carrots for other hard veggies: cauliflower, sweet potatoes, or broccoli with same cook times. Carrots for softer veggies: snap peas, zucchini or mushrooms - add any of these after sautéing the onions, garlic and ginger. Cook for about 1-2 minutes before adding in the liquids in the next step.

Yellow onion for white or red onion

Chicken thighs for chunks of beef or chicken breasts with same instructions. Chicken thighs for ground meat - combine the ground meat with the dry ingredients mixing well and brown the meat. Do not remove and transfer, but keep in the pan when adding the veggies and remaining ingredients following the steps.

Vegetarian? Replace the chicken with a hard veggie, combine spices and flour in a

bowl with veggies and sauté all in one step with the ginger and garlic.