Gluten Free Chicken & Veggie Stir Fry

By Jan Pinnington 
Healthy Hands Cooking

Serve this veggie packed stir-fry on a large serving platter so that your kids can “dig in.

1 package authentic rice noodles (such as nu Fung Brand) – 14.1 oz.

1 Tbsp. olive oil

1 onion, chopped

1 cup baby carrots, cut into small pieces

1 small package sliced mushrooms

1 sweet red pepper, chopped

2 cups broccoli florets, chopped

2 cups pre-cooked chicken breast, cut into small pieces (leftovers work great)

2-3 Tbsp. soy sauce (low sodium)

2-3 Tbsp. Hoisin sauce

1/4 cup sliced almonds

Directions:

1. Prepare rice noodles according to package directions.
2. Meanwhile, heat oil in pan and sauté onions and carrots until tender (about 4 minutes).
3. Add remaining veggies and stir fry until tender.
4. Add chicken and heat through.
5. Stir in desired amount of soy sauce and Hoisin sauce to taste.
6. Spread hot noodles on a large serving platter.
7. Spread stir-fry on top of noodles.
8. Sprinkle with sliced almonds and serve.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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