Healthy Chinese Chicken Noodle Recipe

I love Chinese food, but it’s not something I make at home very often because I usually don’t have half the ingredients that the recipes call for, and always thought that it was way easier to just pick up some takeout from my fav Chinese resto. But, I finally figured out a recipe that’s healthy, easy, doesn’t require a million ingredients that I never have or use, and honestly, it’s pretty damn tasty too!

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

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:
3 tbsp. Bragg liquid aminos or low sodium soy sauce
1 tbsp. honey
1 tbsp. rice vinegar

Place all the ingredients in a bowl, stir well to combine.

Stir-Fry Chinese Noodles with Chicken and Vegetables

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