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Ginger Root Chicken with Noodles "Gluten Free"
Prep time
Cook time
Total time
Ginger Root Chicken with Noodles "Gluten Free"
Author: Jeanette Withington
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
- Season the chicken with salt and pepper.
- 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.
- 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.
