I hate running late. Work up late, no gym, rushed to make some kind of breakfast, no coffee – on time to work though – but I feel like I’m running around without my head screwed on today… not a good start. With that said, this is going to be short and sweet today.
We’ve had rice noodles sitting in our pantry for months, and we finally thought it was time to use them. And what better to use them with than a chicken stir fry. It’s such an easy week day meal, that won’t eat up your time at night.
Chop up some veggies, cook up the chicken with veggies and pour on a sauce – and thats it! Totally a perfect meal thats paleo, gluten free, and whole 30!
Paleo Chicken Stir Fry with Rice Noodles
- 12 oz rice noodles, cooked (according to the package)
- 3 tablespoons coconut oil
- 2 skinless boneless chicken breasts, cubed
- 2 cloves garlic, minced
- 1 red onion, cubed
- 1/2 red and green bell pepper, cubed
- 1 cup broccoli, chopped
- 1 cup snow peas
- 4 oz shiitake mushroom, sliced
- ½ cup coconut aminos or (gluten free soy sauce)
- 1 tsp sesame oil
- 1 tsp cayenne
- 1 tsp ground mustard
- 1 tsp sriracha
- In a small bowl, whisk together the coconut aminos, sesame oil, fish sauce ground mustard and cayenne. If it’s too spicy or salty for your liking add in a little water to dilute it. Set aside.
- In a large skillet, heat the 2 tbsp coconut oil over medium-high heat. Once the olive oil is hot, add in the chicken breasts and garlic for 4-5 minutes (until the chicken is cooked through). Stir continuously, so nothing burns.
- Once chicken is cooked, remove and set aside in a bowl. Add in 1tablespoon on coconut oil, and your onion, broccoli, snow peas and red pepper. Stir continuously for 2-3 minutes. Then add in mushrooms and cook for an additional minute. Mix the chicken back into the skillet, and pour the sauce you made over the entire mixture. Keep stirring for 1 minute, then add in the rice noodle. Completely combine and then serve warm.