This delicious chicken stir fry is flavored with the sweet taste of orange, the zing of ginger, spicy red pepper flakes, and gluten free Teriyaki, and what’s kind of nice is that you can substitute any of the vegetables for your own favorites! (Fresh or even frozen will work if that’s all you have.)
The noodles are naturally gluten free because they’re made with peas and green beans. The brand I used (Pagoda Lungkow Vermicelli) has no artificial colors, flavors or preservatives. It’s also fat free and GMO free. I actually pick them up in bulk at Costco, but you may purchase them (or a similar kind) anywhere you find Asian foods.
Vermicelli noodles are traditionally made with rice, so while the package says vermicelli, these are actually called: cellophane, bean thread, or glass noodles. The main difference (besides the fact these are not made with rice) is that they become transparent when cooked – while the vermicelli remains white. But like the vermicelli noodles, they also go from being crisp and rather fragile, to soft and a bit chewy (like pasta).
- freshly squeezed orange juice - 1 cup (approximately 4 oranges)
- GF teriyaki sauce - 1/2 cup
- ginger - 1 Tablespoon (freshly and finely grated)
- garlic - 2 Tablespoons (minced)
- red pepper flakes - 1/4 - 1/2 teaspoon
- chicken breasts - 1 1/2 - 2 lbs
- sweet potatoes - 1/2 lb. (thinly sliced)
- broccoli - 1/2 lb.
- asparagus - 12 or so stems
- mushrooms - 1/2 lb. (sliced)
- GF glass noodles - 2 bundles
- chives or green onions - garnish (optional)
This is a recipe that goes more quickly (and smoothly) if you prepare everything in advance.
Begin by mixing the first 5 ingredients together and allowing to set while you clean and chop your vegetables and chicken. If you like spicy (like we do) go ahead and use 1/2 teaspoon red pepper flakes, otherwise you can start with 1/4 teaspoon. (You can always add more later.)
A note about the ginger: You'll only need a small piece and there's no need to peel the ginger before finely grating it.
Put a medium sized pot of water on to boil (for the noodles)
Cut the chicken into evenly sized chunks.
Peel and slice the sweet potatoes thinly (so they'll cook more quickly). Cut the broccoli into evenly sized pieces. Remove the tough/stringy ends of the asparagus stems and cut into 3 or 4 pieces, slice the mushrooms and chop the green onions (separating them from the rest of the vegetables as it will be a garnish at the end).
In a large skillet with just a touch of oil so the chicken doesn't stick to the pan, cook until it's browned slightly. Microwave all but the green onions for a couple of minutes - just until they've softened slightly. You don't want them mushy.
The water for the noodles should be boiling by now.
When the chicken has browned add the vegetables to the skillet and pour the orange sauce over the top. Simmer over a medium to low flame while you prepare the noodles. Cook per the directions on the package. They usually only take 3 to 4 minutes. I like to separate them as they cook. It makes the next step easier.
When they're finished, drain and add them to the chicken and vegetables. Stir through with a fork or pasta/spaghetti server. If you allow them sit for a few minutes the noodles will absorb more of the sauce. (Or spoon the sauce onto the top as you plate this dish.)
Garnish with the chopped green onions or chives before serving. The flavors are best if allowed to cool slightly.