This Asian inspired gluten-free chicken stir-fry is loaded with vegetables and served with rice noodles. The sauce I created I used organic coconut nectar seasoning that is an excellent substitution for soy sauce, tamari or Worcestershire sauce. This recipe is easy, quick and can be made in 30-minutes.
I always enjoy making stir-fry recipes. There are so many options, and each time you make it, it seems to be a little different. I was so thrilled to find a replacement for soy sauce. As much as I like the flavour, the sulphites that are in the soy sauce is what I am sensitive to. After about 30 minutes of consuming a meal with soy sauce in it, a headache or more often a migraine will set in. Maybe there are some of you out there, that experience the same. If so, I highly recommend trying coconut nectar, it’s organic, and from a natural source, minimal processing, and can be easily substituted for soy sauce. The brand I used is Bragg Organic Coconut Nectar Seasoning. I bought mine at a local health food store, or also can be purchased on line. https://www.amazon.ca/Bragg-Live-Food-Coconut-Seasoning/dp/B01N571G5V
This Coconut Nectar Seasoning is derived from sap of the flowers from the coconut palm. When dehydrated into granules it becomes coconut sugar and when it in liquid form, it’s similar to maple syrup or agave. It is less refined, with little processing, has low glycemic index, which is great to maintain blood sugar levels, and it’s nutrient-dense. It’s rich in Vitamin B’s, potassium, magnesium, iron, zinc, Vitamin C and amino acids. This coconut nectar has been said to be the latest trend to replace agave.
Recipe Ingredients:
Rice noodles: is the best option for this recipe
Extra virgin olive oil: I will often suggest to use a good quality of olive oil
Chicken: I used chicken breasts for this recipe
Garlic and Ginger: are both the base of this dish, they offer lots of flavour and depth
Veggies: mushrooms, carrot, red pepper, broccoli, zucchini, and green onions: all of these add flavour, texture and wonderful colour
Coconut nectar seasoning: is a perfect replacement for soy sauce, but you can always substitute soy sauce
Apple cider vinegar: I like the flavour, and you can always substitute for rice vinegar
Honey: adds sweetness
Arrowroot starch: I tend to use in my recipes, but cornstarch can be substituted
Chicken Stir-fry & Rice Noodles with Coconut Honey Sauce
Equipment
- skillet
Ingredients
- 6 oz rice noodles
- 4 tbsp extra virgin olive oil
- 1 lb chicken breast, cut into strips
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup cremini mushrooms
- 1 carrot, grated
- 1/2 red pepper, sliced
- 1 cup broccoli, florets
- 1 medium zucchini sliced
- 2 green onions, chopped leaving extra for garnishing
- garnish with fresh parsley, green onions, sesame seeds
Sauce:
- 4 tbsp organic coconut nectar seasoning (soy sauce)
- 2 tbsp apple cider vinegar (rice vinegar)
- 2 tbsp honey
- 1 tbsp arrowroot starch
Instructions
- In a small bowl, whisk coconut nectar, apple cider vinegar, honey, and arrowroot starch. Set aside.
- Place rice noodles in a large bowl, and add boiling water, enough to cover the rice noodles, and follow the package instructions.
- Cut the chicken breasts into strips, and seasoning with salt and pepper. In a large skillet, over medium heat, add 1 tablespoon of olive oil, then add the chicken strips. Sauté for about 5 minutes, until chicken is no longer pink. Transfer chicken on a plate.
- Add the remaining 2 tablespoons of olive oil, then add garlic, and ginger and sauté for about 30 seconds, enough time for the aromas to release. Then add the mushrooms, carrots, red pepper, broccoli, and zucchini, continue cooking for about 4 minutes. Return chicken back into the skillet, and add the sauce and coat the chicken and vegetables with the sauce.
- Serve immediately. Garnish with green onions, chopped parsley, and sesame seeds.
Nutrition
How to make this recipe:
Once the chicken strips are cooked, transfer to a plate. Then add 2 tablespoons of olive oil the skillet, over medium heat, sauté garlic, and ginger for about 30 seconds, enough time for the aromas to release. Then add the mushrooms, carrots, red pepper, broccoli, and zucchini, continue cooking for about 4 minutes. Return chicken back into the skillet, and add the sauce and coat the chicken and vegetables with the sauce.
Thoroughly coat the vegetables and chicken with the sauce, and serve immediately. The soy-sauce replacement I used Bragg Coconut Nectar Seasoning, and it’s an excellent substitution for a soy-free seasoning for anyone who is sensitive to soy sauce.
Garnish this delicious stir-fry with green onions, and sesame seeds or fresh chopped parsley. Enjoy!
