Sautéed rice noodles with chicken
Rice noodles are a good alternative for people allergic to gluten as they can enjoy noodle cuisine without wheat being used!
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Meat & Poultry, Pasta
Cuisine Thai
Servings 4 people
Calories 593 kcal
Wash and cut the broccoli into pieces.
Cut the chicken breast into strips and season with salt, pepper, chilli flakes and lemon juice.
Sauté the chicken strips until light brown. Add the broccoli, garlic and continue frying with a lid on until tender.
Remove from the pan, add the fresh rice noodles and toss well for 2-3 minutes.
Combine the chicken mixture with the noodles. Add the pistachios, some soy sauce, and sesame oil.
Season to taste and serve.
- If you use dry rice noodles, soak them for 8-10 minutes in warm water. Then use the same way as the fresh noodles.
- Pistachios can be substituted with flaked almonds.
Calories: 593kcalCarbohydrates: 93gProtein: 35gFat: 8gCholesterol: 80mgSodium: 863mgFiber: 5gSugar: 2gVitamin A: 680IUVitamin C: 91mgCalcium: 82mgIron: 2mg
Keyword Asian food, baby chicken, rice noodles, wok