Chicken and Vegetable Stir Fry Over Brown Rice Noodles
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
- Start boiling your water for the brown rice noodles.
- Add bell peppers, onions, carrots, 1 tbsp olive oil, and water to a pan on medium-high heat.
- In a separate pan on medium-high heat, add the remaining olive oil and diced chicken breast.
- 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.
- 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.)
- Mix in the spinach.
- Serve stir fry over the brown rice noodles and add a little sweet red chili sauce!
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