Gluten Free Chicken Stir Fry

What You'll Need:

Veggies: red peppers, broccoli, carrot, purple cabbage, soya beans

Cook chicken breast

2 cloves garlic

Gluten Free Rice Noodles

Sauce: Black Bean

1 cup chicken stock

3 tbsp. black bean sauce

1 tbsp. corn starch

1 tbsp. rice vinegar

( Combine all ingredients and mix well) 

- Cook your noodles, put to the side, prepare your veggies and chicken , place them to the side as well.

- Add a drizzle of peanut oil to your wok, cook chicken & garlic for 3-5 mins

- Remove chicken from wok, place to the side. Add hardest veggies to wok first, as they will need more time to cook ( carrots, purple cabbage,broccoli). Cook for 10- 12 mins, then add softer veggies ( red peppers, soya beans).

- Add half a cup of your black bean sauce, allow to cook and thicken for 7-10 mins. 

- Pour remaining 1/2 sauce into a pot, bring to a boil, then simmer on low for 2 mins. 

- On a plate place, rice noodles, topped with veggies & chicken, drizzle with desired amount of sauce.