Gluten Free Garlic Chili Chicken and Noodles

Garlic Chili Chicken & Noodles | Glutenfree-jenny.com

Gluten free garlic chili chicken and noodles is the perfect last minute dinner that will take no time at all to prepare.  If you have leftover chicken, or you get a rotisserie chicken then it’s even quicker.  If not pop some chicken, sliced in strips, into a frying pan coated with coconut oil.  Salt and pepper to taste, cook until just done and then let cool.

 

Ingredients:

  • 1/3 cup rice vinegar
  • 1/3 cup thinly sliced organic green onions
  • 2 tbsp honey
  • 1 tbsp Bragg’s Liquid Aminos
  • 1 tbsp grated fresh ginger
  • 1-2 tsp Asian garlic-chili sauce (I would recommend only 1/2 – 1 tsp if serving to kids)
  • 3-4 skinless, boneless organic grilled chicken breast strips
  • 1 package of brown rice pad thai noodles  (8oz)
  • 3 tbsp toasted sesame oil or coconut oil
  • 2 medium organic yellow, red and/or orange sweet peppers, cut in bite-size strips
  • any other desired veggies
  • Fresh organic cilantro

In medium bowl stir together vinegar, green onions, honey, liquid aminos, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

Meanwhile, in large saucepan cook noodles in boiling water until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

Transfer to bowls. Top each with pepper strips and cilantro (or add veggies to the saucepan when you add chicken mixture). Makes 6 servings.

 

Gluten Free Garlic Chili Chicken and Noodles
Author: Glutenfree-Jenny.com
Serves: 6
Gluten free garlic chili chicken and noodles is the perfect last minute dinner that will take no time at all to prepare. If you have leftover chicken, or you get a rotisserie chicken then it’s even quicker. If not pop some chicken, sliced in strips, into a frying pan coated with coconut oil. Salt and pepper to taste, cook until just done and then let cool.
Ingredients
  • 1/3 cup rice vinegar
  • 1/3 cup thinly sliced organic green onions
  • 2 tbsp honey
  • 1 tbsp Bragg’s Liquid Aminos
  • 1 tbsp grated fresh ginger
  • 1-2 tsp Asian garlic-chili sauce (I would recommend only 1/2 – 1 tsp if serving to kids)
  • 3-4 skinless, boneless organic grilled chicken breast strips
  • 1 package of brown rice pad thai noodles (8oz)
  • 3 tbsp toasted sesame oil or coconut oil
  • 2 medium organic yellow, red and/or orange sweet peppers, cut in bite-size strips
  • any other desired veggies
  • Fresh organic cilantro
Instructions
  1. In medium bowl stir together vinegar, green onions, honey, liquid aminos, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
  2. Meanwhile, in large saucepan cook noodles in boiling water until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
  3. Transfer to bowls. Top each with pepper strips and cilantro (or add veggies to the saucepan when you add chicken mixture).

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