Chicken Stir Fry over Rice Noodles

Stir fry is extremely easy and quick to make at home and you get to choose the ingredients. No need for a wok, a skillet will work just fine. Rice noodles are delicate and add a restaurant quality touch to the dish, which are extremely easy to make and are available in most grocery stores. They are also gluten free. This meal is gluten free as long as you check the labels to confirm. Be careful when choosing a soy sauce, because many contain wheat, so again check labels. There are several brands that are gluten-free. Baked Won Ton Strips are being used to top off the entrée, so make sure you have the ingredients it calls for.


1/2 – 3/4 1bs. of chicken breast meat or one large chicken breast, cut into 1 inch cubes
2 tablespoons of soy sauce
3 tablespoons of coconut oil or toasted sesame oil
6 oz. of shiitake mushrooms, cleaned, stems removed and thinly sliced
1/2 of a red pepper seeds and any pulp removed and thinly sliced
8 oz. of sugar snap peas, rinsed and thinly sliced
1/2 pound fresh bean sprouts, rinsed and drained
1 -14 oz can of coconut milk
3 oz. of rice noodles
Baked Won Ton Strips


In a small bowl add chicken and soy sauce. Mix and marinate for 20 minutes. Make Baked Won Ton Strips and set aside. Cook rice noodles per package directions, drain and set aside. Heat oil in a large deep skillet over medium high heat. Add chicken to skillet, reserving the soy sauce. Add mushrooms and sauté until both the chicken and mushrooms begin to brown. Add peppers and peas and sauté until tender which is only a minute or two. Add bean sprouts, noodles, remaining soy sauce and coconut milk. Reduce heat and simmer for about 3 minutes until all well combined. Serve and top with Baked Won Ton Strips if desired.

Suggested Beverage

Try El Conde Gran Reserva Estate Bottled Chardonnay (Chile), Root:1â„¢ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Souverain Sauvignon Blanc (Alexander Valley, California), Tsingtao (China) or Sapporo (Japan).

Chatty Advice

Omit baked won tons if serving to a gluten intolerant guest. When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.

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