Friday, April 15, 2011

Chicken with Wheat Free Noodles and Vegetables

Hello everyone!  Sorry I haven't been making all kinds of yummy food!  But, I made a dish tonight that was worth writing about and sharing with you!  So... here it is!

6oz. bag broccoli florets
2 tablespoons peanut oil
1 inch piece fresh ginger root, chopped
2 cloves garlic, minced
1/2 yellow onion, diced
3 carrots, cut into 2 inch sticks
1 lb skinless, boneless chicken breast, cut into chunks
2 cups sugar snap peas
1 tablespoon cilantro, chopped
2 tablespoons roasted red chili paste
1/4 bag. Rice Stick Noodles (Made with rice flour and water, product of Thailand)
1 tablespoon Hoisin Sauce
1 tablespoon soy sauce
1/4 cup peanuts, optional


1) Boil broccoli in a pan of lightly salted water for 3 minutes.  Drain and set aside.
2) Heat a wok over high heat until almost smoking, add the oil, and then add the ginger root and garlic.  Stir-fry for 1 minute.  Add the onion and chicken and stir-fry for an additional 3-4 minutes, or until the chicken is sealed on all sides.
3) Add the remaining vegetables to the wok, including the broccoli, and stir fry for another 3-4 minutes.
4) Meanwhile, in a separate pan of boiling water place the rice sticks and boil according to package directions, 3-4 minutes.  Drain the noodles and add to the stir-fry pan.
5) Add the soy and Hoisin sauce to the wok and stir-fry an additional 1-2 minutes, then add the peanuts and cilantro and serve at once.  Enjoy!

1 comment:

  1. Doing a gluten free daily is very difficult yeah! Its like, you have to sacrifice for everything you love to eat. I know there are ways how to cake them with gluten free but, the real ingredients are not their anymore so it means the real taste is not perfect at all! But having gluten free will help us maintain our body healthy!


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