Sesame-Ginger Chicken & Vegetables with Noodles
- René
- May 10, 2016
- 1 min read

Tasty? YES! Kid friendly? YES! Though, you should be aware that this dish packs a punch of spice at the finish. If you're not into spice, make sure to reduce the red pepper flakes to a pinch. Also, make sure to pick up some gluten free tamari! I highly recommend San-J products!!
Ingredients:
Skinless, boneless chicken breasts cut into 1/4 inch slices
2 tablespoons minced fresh ginger
1 tablespoon, plus 2 tablespoons, gluten free tamari
3 teaspoons sesame oil
1 tablespoon, plus 1 teaspoon, rice vinegar
Sal & pepper to taste
2 tablespoons vegetable oil
1 thinly sliced shallot
1/4 teaspoon red pepper flakes
1/2 head raddicio or 1/4 head red cabbage thinly sliced
4 oz shiitake mushrooms
5 thinly sliced green onions
1/4 cup chopped cilantro
1/4 cup gluten free chicken broth
Pad thai rice noodles
Directions:
Mix the chicken, 1 tablespoon ginger, 2 tablespoons tamari, 1 teaspoon sesame oil. 1 teaspoon rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
Prepare the noodles.
Toss noodles with 2 teaspoons sesame oil.
In a 12 inch pan or wok, over medium-high heat, warm vegetable oil.
Add remaining ginger, shallow, and red pepper fakes. Stir until fragrant.
Add chicken and stir until no longer raw on outside (1 1/2 minutes, approximately).
Add cabbage/raddicio and mushrooms and stir until chicken is cooked through (3 minutes, approximately).
Add noodles, and chicken broth. Add green onions, 1 tablespoon tamari, 1 tablespoon vinegar.
Toss until noodles are heated through and ingredients are well blended (1 minute, approximately).
Season to taste with salt, pepper.
Serve immediately on warmed plates, sprinkled with chopped cilantro.
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