When takeout is calling but your fridge says, “You have 20 minutes! You have chicken and Boy Choy and Rice Noodles SO USE THEM!!!”
A naturally gluten-free, loaded with veggies recipe that and comes together in under 20 minutes — a deliciously easy and satisfying meal everybody will love.
This is food for the life you want.
Ingredients
- 1 package thin rice noodles ( I use Pad Tai ones), follow package directions to prepare
- 1.5-2 lbs. boneless skinless chicken breasts, sliced ( you can cheat and buy pre-sliced stir fry chicken if grocery store has them)
- 1 tbs. olive oil
- 7 cloves garlic, roughly chopped
- 1 inch piece of fresh ginger, roughly chopped
- 3 cups chopped bok choy, roughly chopped ( leaves and all)
- 2 cups shredded carrots
- 1 small bunch onions sliced (plus more for garnish)
- ¼ cup fresh chopped parsley
- Optional: Chili oil for serving
Sauce
- ⅓ cup gluten free soy sauce
- 1.5 tbs. honey
- 1.5 tbs. rice vinegar
- ½ tbs. olive oil or toasted sesame oil
- A pinch of red pepper flakes, if desired
Directions:
- Cook the noodles according to package directions. Rinse under cold water and set aside.
- Make the sauce: in a small bowl, whisk together the soy sauce, honey, rice vinegar, oil, and if using—the red pepper flakes-until smooth.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–6 minutes. Transfer to a plate.
- In the same pan, adding a bit more oil if needed, sauté the garlic and ginger for 30 seconds. Add carrots, bok choy, saute for 2 minutes then add green onions. Let it all cook together for 2–3 minutes until just tender, stirring several times.
- Return the chicken to the pan.
- Pour in the sauce and simmer 1–2 minutes, until slightly thickened.
- Add the cooked noodles to the pan and toss everything together until glossy and well coated.
- Serve hot, topped with extra green onions and chili oil if desired.
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