A few nights before Adel’s wedding, I was tasked with coming up with a recipe that everyone in her house could eat. That may not sound difficult, but with food allergies, you’d be surprised. Her now hubbie is gluten-free and I’m corn-free, so I had my work cut out for me (corn is a common substitute in gluten-free foods). Thankfully, it turned out to be delicious , healthy, and easy.
Garlic Lime Stir Fry with a Kick
1 package of rice noodles
1.5 tbsps minced garlic
1 lb chicken breast or 1 package of chicken sausage (Trader Joe’s Apple Chicken sausage is what I used)
1 cup chicken broth
1/2 cup of water
1.5 cups fresh broccoli florets
1 cup of baby carrots
1 cup sugar snap peas
1/2 sweet onion, diced
1/2-1 tsp of red cayenne pepper, depending on level of spicyness
Olive oil, for cooking
Heat olive oil in a large skillet until hot. Add garlic and cook either chicken until center is no longer pink. When cooked thoroughly, remove from heat and set aside.
While chicken is cooking, bring a pot of water to boil.
In a separate sauce pan, add vegetables, chicken broth, juice of 2 limes, red cayenne pepper, and water. Place lid on top of the pot and turn the heat up to medium. Once boiling, let steam for 5 minutes
While the veggies are steaming dice the chicken into bite sized pieces and add the rice noodles to the pot of boiling water.
After 5 minutes, place the chicken in with vegetables continue to steam until vegetables are softened.
While steaming, rinse rice noodles in cold water to help separate
Once vegetables are softened, place noodles in and cook for 2 minutes on low heat, just to warm the noodles.
Serve with lime wedges for additional seasoning as wanted and enjoy!