I love Chinese food, but it's not something I try to make at home very often because I usually don't have half the ingredients that the recipes call for, and always figure that there's no way that what I'm going to make is going to be half as good as it is at my favorite Chinese restaurant but I haven't let that stop me from trying. I finally figured out a recipe that's healthy, easy, doesn't require a million ingredients that I never use, and is quite frankly pretty damn tasty.
Ingredients:
1 - 2 2 oz. package(s) Thai Kitchen brown rice noodles (I used 1 pack for 2 of us, but you can use another one if you like more noodles)
1/2 lb. boneless skinless chicken breasts, cubed
1 tbsp. Bragg Liquid Aminos or low sodium soy sauce
1 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. freshly grated ginger
1 tbsp. coconut oil
1 clove garlic, minced
1/2 - 1 tsp. crushed red pepper flakes (depending on how spicy you like it!)
1 cup broccoli florets
1 rib of celery, sliced
1 carrot, julienned
Stir fry sauce, recipe below
Optional garnish: 1 sliced green onion, sesame seeds
Directions:
In a small bowl add the liquid aminos, rice vinegar, 1 tbsp. sesame oil and 1 tbsp. ginger, stirring to combine. Add chicken to the marinade, making sure each piece is well coated. Set aside.
Cook noodles according to package directions, set aside.
Heat 1 tbsp. sesame oil over medium-high heat in a wok or large skillet. Add the chicken and stir fry until the chicken is cooked through, about 5 minutes. Remove the chicken from the pan, and keep warm.
Add 1 tbsp. coconut oil (or sesame oil) to the hot pan. Add garlic and crushed red pepper pan, stir fry for 20 seconds. Add broccoli, carrots, celery and 1 tbsp. ginger and stir fry until vegetables begin to soften, about 3 minutes. Add noodles, chicken and stir fry sauce to the pan and stir fry for an additional 1-2 minutes. Remove from heat and add garnishes as desired and enjoy!
Serves 2
Stir Fry Sauce:
Ingredients:
3 tbsp. Bragg liquid aminos or low sodium soy sauce
1 tbsp. honey
1 tbsp. rice vinegar
Directions:
Place all the ingredients in a bowl, stir well to combine.
Ingredients:
1 - 2 2 oz. package(s) Thai Kitchen brown rice noodles (I used 1 pack for 2 of us, but you can use another one if you like more noodles)
1/2 lb. boneless skinless chicken breasts, cubed
1 tbsp. Bragg Liquid Aminos or low sodium soy sauce
1 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. freshly grated ginger
1 tbsp. coconut oil
1 clove garlic, minced
1/2 - 1 tsp. crushed red pepper flakes (depending on how spicy you like it!)
1 cup broccoli florets
1 rib of celery, sliced
1 carrot, julienned
Stir fry sauce, recipe below
Optional garnish: 1 sliced green onion, sesame seeds
Directions:
In a small bowl add the liquid aminos, rice vinegar, 1 tbsp. sesame oil and 1 tbsp. ginger, stirring to combine. Add chicken to the marinade, making sure each piece is well coated. Set aside.
Cook noodles according to package directions, set aside.
Heat 1 tbsp. sesame oil over medium-high heat in a wok or large skillet. Add the chicken and stir fry until the chicken is cooked through, about 5 minutes. Remove the chicken from the pan, and keep warm.
Add 1 tbsp. coconut oil (or sesame oil) to the hot pan. Add garlic and crushed red pepper pan, stir fry for 20 seconds. Add broccoli, carrots, celery and 1 tbsp. ginger and stir fry until vegetables begin to soften, about 3 minutes. Add noodles, chicken and stir fry sauce to the pan and stir fry for an additional 1-2 minutes. Remove from heat and add garnishes as desired and enjoy!
Serves 2
Stir Fry Sauce:
Ingredients:
3 tbsp. Bragg liquid aminos or low sodium soy sauce
1 tbsp. honey
1 tbsp. rice vinegar
Directions:
Place all the ingredients in a bowl, stir well to combine.
Stir-Fry Chinese Noodles with Chicken and Vegetables
Can't knock that. ☼
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