I took this recipe from a cookbook my mom got me for Christmas: Favorite Brand Name Gluten Free Main Dishes, Desserts, and Breads. It has turned out to be a fantastic source of a number of successful recipes. The following recipe was simple and got high marks from the kids, as well as the adults at our table. This is taken exactly as written in the cookbook with no changes. It is quick, and it reheats well for a thermos-able lunch in the morning for the kids, making it especially nice on a school night. Use tofu or tempeh, or just veggies, to make this a great vegetarian/vegan meal.
1 pound boneless skinless chicken breasts, cut into bite-sized pieces (less than 1/2 inch) 5 Tbsp gluten-free soy sauce (I used organic reduced sodium tamari) 1 Tbsp rice wine vinegar 3 cloves garlic, minced 1 Tbsp grated fresh ginger ( I used pickled sushi ginger and chopped it up very fine) 8 ounces rice noodles (I used the linguine-size noodles) 1 onion, sliced 1 red bell pepper, cut into thin strips 2 medium carrots, cut into matchstick-size pieces Juice of 2 limes (I used 2 Tbsp lime juice from concentrate) 2 Tbsp brown sugar 2 Tbsp oil 1 cup loosely packed basil leaves, shredded 1. Place chicken in shallow dish. Combine 3 Tbsp soy sauce, vinegar, garlic, and ginger in a small bowl. Pour over chicken and stir to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 2 hours. 2. Place noodles in medium bowl. Cover with hot water. Let stand 15 minutes or until soft. Drain well. 3. Combine onion, bell peppers, carrots in a medium bowl. For sauce, stir remaining 2 Tbsp soy sauce, lime juice, and brown sugar in a small bowl. 4. Heat large skillet or wok over medium-high heat. Add oil to coat. Add chicken with marinade. Cook and stir until no longer pink. Add vegetables. Stir fry 4-6 minutes or until vegetables begin to soften. 5. Stir sauce to dissolve sugar and add to skillet. Cook and stir 2 minutes. Stir in noodles and basil and cook for 1-2 minutes more until heated through. Makes 4-6 servings.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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