Soy-Free Chicken Stir-Fry with Noodles and Vegetables

Transform your weeknight dinners with this vibrant and wholesome Soy-Free Chicken Stir-Fry with Noodles and Vegetables! Packed with tender chicken strips, fresh broccoli, crisp bell peppers, crunchy carrots, and delicate rice noodles, this recipe delivers a delightful mix of textures and flavors. The soy-free stir-fry sauce, made with honey, apple cider vinegar, and chicken broth, offers a perfectly balanced sweet and tangy taste, while a touch of garlic and ginger elevates the dish with aromatic warmth. Quick to prepare in just 40 minutes, this health-conscious meal is ideal for those avoiding soy or seeking a lighter stir-fry alternative. Garnished with freshly sliced green onions, it’s a delicious, colorful dinner the whole family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 8 ounces Rice noodles
• 1 large Red bell pepper
• 2 cups Broccoli florets
• 2 medium Carrots
• 3 stalks Green onions
• 3 units Garlic cloves
• 1 tablespoon Ginger
• 3 tablespoons Olive oil
• 1 cup Chicken broth
• 2 tablespoons Honey
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Cook the rice noodles according to package instructions, drain, and set aside.

Step 3

Thinly slice the red bell pepper and green onions, julienne the carrots, and mince the garlic and ginger.

Step 4

In a large pan or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of olive oil. Add the garlic and ginger, stir for about 30 seconds until fragrant.

Step 6

Add the broccoli, carrots, and red bell pepper to the pan. Stir-fry the vegetables for about 3-4 minutes until they start to soften.

Step 7

In a small bowl, mix the chicken broth, honey, apple cider vinegar, salt, and black pepper to create the stir-fry sauce.

Step 8

Return the cooked chicken to the pan with the vegetables and add the stir-fry sauce. Let it simmer for about 2 minutes.

Step 9

In a separate small bowl, mix the cornstarch with the water to make a slurry, then add it to the pan. Stir well until the sauce thickens, about 1 minute.

Step 10

Add the cooked rice noodles to the pan and toss everything together, ensuring the noodles are fully coated with the sauce.

Step 11

Garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(1602.9g)

Amount per serving	% Daily Value*
Calories	1731.0

Total Fat 59.8g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 385.6mg	0%
Sodium 3981.8mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 15.4g	0%
Total Sugars 50.0g
Protein 158.9g	0%

Vitamin D 22.7IU	0%
Calcium 276.0mg	0%
Iron 9.3mg	0%
Potassium 2357.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 37.1%

Carbs: 31.6%