Ginger Root Chicken with Noodles "Gluten Free"
 
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Ginger Root Chicken with Noodles "Gluten Free"
Author:
Recipe type: Main
Cuisine: Asian
Serves: 6
Ingredients
  • 4 chicken breast, skinless and boneless; cut into cubes
  • 1 cup Swanson Chicken Broth - gluten free
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • 2 cans (8 oz.) Sun Luck Sliced Bamboo Shoots, rinsed and drained
  • ½ package of Thai Kitchen stir-fry rice noodles (cooked according to package)
  • 2 inch fresh ginger, peeled and sliced thinly
  • 2 carrots, peeled and sliced thinly
  • 5 to 6 tablespoons Tamari Soy Sauce - gluten free
  • 2 cloves garlic, minced
  • 4 green onions, sliced for garnish
  • ¼ cup fresh cilantro, chopped for garnish
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
Instructions
  1. Season the chicken with salt and pepper.
  2. Heat wok over medium high heat, add the oil, garlic, ginger, onion, and carrots. Cook for about 2 minutes. Add the chicken and stir-fry for about 5 minutes or until chicken is no longer pink in the middle.
  3. Add the chicken broth, soy sauce, and bamboo shoots. Bring to a boil. Let simmer for 2 to 3 minutes. Add the cornstarch with 1 or 2 tablespoons of cold water and stir until dissolved. Add the cornstarch to the wok and stir until lightly thickened. Serve with noodles and garnish with green onions and cilantro.
Recipe by The Gluten Free at https://www.theglutenfree.com/ginger-root-chicken-with-noodles-gluten-free/