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Basil Chicken with Rice Noodles

Basil Chicken with Rice Noodles

Every day the number of people who have gluten intolerance or celiac disease grows up high. These diseases mostly were caused by body reaction to gluten, the protein found in wheat, rye, barley and some cereals. Now my family has a tendency to eat Asian dishes. Most of their main ingredients do not contain gluten and they totally satisfy your family need. For instance, my children love eating pasta so I usually made delicious pastas for them every weekend. However, I have recently cooked rice noodle instead of pasta for meals and they love it too. The most important thing is that you should collect mouthwatering gluten free recipes that make your family immediately forget sandwich, burger and pasta.

I learnt the way to make “basil chicken with rice noodles” from my Taiwanese friend. She is the manager of a famous Chinese restaurant, loves culinary art and knows a large variety of rice noodle recipes as well. The first time I cooked this, I received a lot compliments on my rice noodles that day although it lacked a little spice. After several times cooking, it is getting better looking and tastier. The rice noodles were soft and lightly sweet, chicken and sauce were fabulous. I poured necessary spices off the chicken, covered it with a plastic wrap and put it into the fridge. This tip to help chicken marinate spice absorbent that could make it greater. I quite like soy sauce flavor and consequently try mixing it in some other dishes. Everyone should try this awesome recipe, especially those who yearn for dairy free, nut free or gluten free foods. You can feel free to add or change some ingredients and spices you prefer. It may become one of easy dinner ideas in case you need a quick and unique something to serve your friends. Follow the below recipe and you have an incredibly attractive dish.

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 5 tablespoons gluten free sou sauce, divided
  • 1 tablespoon white wine or rice wine
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 8 ounces rice noodles
  • 1 red onion, sliced
  • 1 yellow or red bell pepper cut into strips
  • 2 medium carrots, cut into matchstick-size pieces
  • 2 jalapeno or serrano peppers, chopped
  • Juice of 2 limes
  • 2 tablespoons packed brown sugar
  • 1 1/2 cups loosely packed fresh basil leaves, shredded
  • 1 to 2 tablespoons vegetable oil

First, place chicken in shallow dish. Combine 3 tablespoons soy sauce, wine, garlic and ginger in small bowl Pour over chicken and stir to coat. Marinate 30 minutes at room temperature or refrigerate for up to 2 hours.

Next place noodles in medium bowl. Cover with hot water, let stand 30 minutes or until soft. Drain well.

After that combine onion, bell pepper, carrots and jalapeno peppers in medium bowl. For sauce, stir together remaining 2 tablespoons soy sauce, lime juice and brown sugar in small bowl.

Then, heat large skillet or wok over medium-high heat. Add oil to coat. Add chicken with marinade, cook and stir until no longer pink. Add vegetables. Stir-fry 4 to 6 minutes or until vegetables begin to soften.

Finally, stir sauce to dissolve sugar and add to skillet. Cook and stir 2 minutes. Stir in drained rice noodles and basil.

Basil Chicken with Rice Noodles


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