This is a simple but delicious stir-fry your whole family will enjoy. It’s gluten and dairy free.
1 tbsp. olive or sesame oil
1 onion, diced
4 cloves of garlic, chopped
2 tbsp. ginger, chopped
1 or 2 zucchini, chopped or cut into lengths
1 or 2 carrots chopped or cut into 2 inch lengths
Handful of sugar snap peas
Handful of mushrooms ( optional)
4 or 5 chicken thighs
1 tbsp. gluten-free soy sauce
2 tbsp. lemon juice
1/4 cup broth
salt & pepper, to taste
red pepper chili sauce, to taste
brown rice vermicelli noodles
Boil noodles for 4 minutes. Drain and set a aside (alternatively, this step can be done at the end). Sauté onions and chicken until chicken has browned. Tip: add a little broth to avoid burning to the pan.
Next, add carrots and sauté a few minutes. Add snap peas, zucchini, (optional) mushrooms, garlic and ginger. Cook for three more minutes, stirring constantly. Add soy sauce and lemon juice, stirring well. Add chicken broth and make sure you scrub that pan for the yummy browning flavors! ** I like to eye-ball how much or how little broth you’ll need.
Last, add the noodles and stir well. Give the stir-fry a few moments to soak up the flavor before serving.
XO ~ Melissa