Chicken and Vegetable Stir Fry Over Brown Rice Noodles

Chicken and Vegetable Stir Fry Over Brown Rice Noodles


Yahoo! It’s Friday 😊 Not only is it Friday, but we FINALLY have a window of sunshine. It’s been raining nonstop since Monday, and it will most likely continue, but seeing the sun has lifted my mood. I have some fun projects for today 😊 I have all the interior doors taped off ready to paint, I have some recipes I’m going to film (assuming it stays sunny), and I need to plant this lemon tree that landed on my doorstep this morning. I think it’s from my brother and his girlfriend, but that’s still TBD. If you have any tips on keeping a lemon tree alive, please let me know! 😊

Before signing off for the weekend, I thought I’d finally get this chicken and vegetable stir fry recipe up! It’s one of our favorites, and I’m always sharing it in my recap blogs but have never taken the time to put it up as a main recipe blog. I need to do the same for my chicken nuggets and meatloaf that I’m always featuring!
Chicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking food
We love making stir fry in big batches and eating it for days. It’s another one of those dishes that just gets better over time. I know some people are weird about eating leftovers, but not me! I’m a leftover queen.

Stir fry is a great way to fit in all the extra vegetables and nutrients. It’s also super convenient if you have vegetables that you need to cook up before going bad. We usually make it before trips. You can add any vegetables (not just the ones I used) in this recipe. Try adding in broccoli, bok choy, snap peas, mushrooms (if that’s your thang), and green beans! And if you’re vegetarian, swap out the chicken for tofu!

 

Chicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking food
5 from 2 votes
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Chicken and Vegetable Stir Fry Over Brown Rice Noodles

Author Taralynn McNitt

Ingredients

  • 1 Lb Chicken Breast Skinless, Boneless
  • 2 Tbsps Olive Oil
  • 2 Cups Bell Peppers Multicolored
  • 1 Medium Sweet Yellow Onion
  • 1 cup Baby carrots sliced
  • 4 Cups Fresh Spinach
  • 1/4 Cup Water
  • 2 Tbsps Gluten Free Flour
  • 2 Tbsps Gluten-Free Soy Sauce any brand
  • 1/4 Cup Stir Fry Sauce (gluten free)
  • 1 pinch Seasalt, Black Pepper, Garlic Powder, Onion Powder or more to your preference
  • 1 tsp Honey
  • 1/2 box Brown Rice Noodles (I used Annie Chun's)

Instructions

  1. Start boiling your water for the brown rice noodles.

  2. Add bell peppers, onions, carrots, 1 tbsp olive oil, and water to a pan on medium-high heat.

  3. In a separate pan on medium-high heat, add the remaining olive oil and diced chicken breast.

  4. Once the chicken has cooked on the outside, add in the stir fry sauce, seasalt, black pepper, garlic powder, onion powder, soy sauce, and honey. Turn the heat to high for about two minutes.

  5. Add the vegetables to the pan with the chicken and mix in two tablespoons of flour with the heat on high to allow the sauce to thicken (you may need to add more flour.)

  6. Mix in the spinach.

  7. Serve stir fry over the brown rice noodles and add a little sweet red chili sauce!

Chicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking foodChicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking foodChicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking food Chicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking foodYou can serve the stir fry over brown rice, potatoes, or brown rice noodles. The brown rice noodles have been a go-to lately in our house, mainly because I have this crazy obsession with pad thai. We also like adding hot chilis flakes and sweet red chili sauce on top. Chicken and vegetable stir fry, gluten free, dairy free, dinner, recipe, low carb, rice noodles, cooking food
I hope you get around to trying this recipe out soon! ♥️

Have a great Friday! I’m not off to paint some doors! woo


Questions for you!

  1. Are you a NAY or YAY for leftovers?
  2. What is your favorite vegetable to add to stir fry?
  3. Do you have any Memorial Day plans?

Comments

  • jackie

    Girllll where did you get your pots and pans from – the ones with the white specks?? I love them!

    Reply to jackie
  • Sarah Daye

    5 stars
    We loved your recipe!

    Reply to Sarah Daye
  • Carrie

    This looks delish! I am a huge fan of leftovers 🙂 I think mushrooms, peppers and broccoli are the best stirfry veggies, but I’ll use whatever needs to be eaten in the fridge.

    On that lemon tree, you might want to get a big pot and plant it inside. It looks like your home gets tons of sun, which is great. I don’t think citrus does great in the southeast (except Florida). Just a thought.

    Hope you enjoy the long weekend!

    Reply to Carrie
  • Brittany

    I’m for sure a YAY for leftovers 🙂 Have you ever tried using coconut aminos? I love using it on any veggie pasta or rice dishes.

    Carrots are my favorite stir fry veggie, and no major plans for Memorial Day. Unfortunately the rain/storms are supposed to continue through most of the week…ugh. But we’ll make it through together and we’ll have consistent sunshine again before we know it 😉

    Reply to Brittany
    • Taralynn McNitt

      Hi, Brittany!

      Yes, love Coconut Aminos! I get burnt out on it if I use it too much 😂 But it’s really good with quinoa.

      I agree! Carrots are the BEST part of stir fry.

      ☀️ ☀️ ☀️

      Reply to Taralynn McNitt
  • Candy

    5 stars
    I love your stir fry recipes!

    Reply to Candy
  • Jacqi

    I also LOVE leftovers! 🙌🏻
    I’ve been obsessed with zucchini and carrots in stir fry. I’ve never thought to add flour though, gonna try this recipe next time!
    Hoping to spend some time outside to enjoy the beautiful Colorado weather before rain on Sunday. Also, gonna work on my patio garden that you’ve inspired me to start 😊

    Reply to Jacqi
    • Taralynn McNitt

      Hi, Jacqi!

      I bet the weather is starting to get beautiful in Colorado! I want to make a trip out there in the summer! ♥️

      How fun! You’ll have to share some photos of your garden when you’re done! It always inspires me!

      Reply to Taralynn McNitt
  • Jenny

    PS THANKS FOR POSTING THIS RECIPE. Looking forward to trying it 🙂

    Reply to Jenny
  • Jenny

    1. Leftover princess right here- makes it so much easier to cook and eat for days (in fact we usually have to be careful not to overcook and to limit how many days we keep stuff!)
    2. Le sueur sweet peas or spinach (the peas are sweet and tasty and the spinach cooks down so nicely its an easy way to get the greens in) or butternut squash in fall (we love it under a good strong curry!)
    3. Working at the hospital for Memorial Day weekend- enjoy the holiday for us!

    Reply to Jenny
  • Madeline

    Are you a NAY or YAY for leftovers? YAY – it’s kind of a must when cooking for 1 or 2 people as most recipes make at least 4 servings. Plus I prefer to only cook a few times a week instead of every day.

    What is your favorite vegetable to add to stir fry? Broccoli!

    Do you have any Memorial Day plans? Nope and I am looking forward to it 🙂

    Reply to Madeline
  • Charmaine Ng | Architecture & Lifestyle Blog

    This looks so good! I love a good stir fry. Will definitely make this! ❤️✨

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog

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