Chicken can be so incredibly boring. So here is a chicken dish with a kick and it’s from my 30 minute meal files!
Here are a few gluten free, dairy free ingredients to begin with.
Tamara Gluten Free Soy and Annie Chuns Pad Thai Rice noodles.
- 1/4 cup low sodium Tamari soy sauce
- Juice of 1 lemon
- 1/4 orange juice
- 2 tablespoons sesame oil
- 1/2 tablespoons dry mustard
- 1 teaspoon white pepper
- 1 tablespoon freshly grated ginger
- 3 tablespoons of chopped green onion
- 1 chopped shallot
- 8 cracks of black pepper
- 1/4 teaspoon of tumeric
- 4 cloves garlic, minced (divided in half)
- 3/4 cup chopped bok choy stems
- 1.2 cup of sliced yellow onion
- 1 pound of Asian mushroom like shiitake or enoki
- 3 green onions, sliced, plus more for garnish
- 2-4 boneless, skinless thin sliced chicken breasts
- Salt to finish
- Toasted sesame seeds
- 1 tablespoon olive oil for saute
Combine the first 11 ingredients and half of the garlic to create the chicken marinade. Add the chicken, cover and refrigerate for at least 15 minutes. This can be done ahead of time either the night before or during the day. As the chicken marinades, wash and chop the vegetables. Heat the grill.
Prepare a large skillet with olive oil and place over low heat.
Place chicken on the grill over medium heat. The better the grill marks, the more flavor the dish will have.
Take the left over marinade and add to a stock pot over medium heat. Add 3-4 cups of unsalted chicken stock. Bring to a simmer.
As the chicken finishes grilling; add garlic, shallot, yellow onion, bok choy stems and carrot to the skillet with heated olive oil to saute. Saute until yellow onions are beginning to turn translucent, approximately 5 minutes. Then transfer to the simmering stockpot. Deglaze your skillet with chicken stock o white wine and add that to your stockpot as well.
Bring the stock back up to a simmer and add one box of rice noodles and the mushrooms. Allow to simmer 3 minutes until noodles are cooked. If they begin to stick add, more chicken stock. At the end you should have a thick stock to coat the noodles.,
Serve in a bowl topped with chicken, green onion and sesame seeds.
Add chili flakes if you are not nightshade free