gluten free chicken teriyaki w rice noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 diced shallot1 carrot diced small1/2 cup baby bella mushrooms diced1/4 cup carmelized onions(I had some leftover, you could sub. raw chopped onions)1-2 cloves garlic, mincedpowdered ginger(or use raw ginger minced fine)1 tsp brown sugar, light1 1/2 tbsp gluten-free tamari soy sauce5 boneless skinless chicken tenderloinsrice vermicelli
Cook tenders according to package instructions in a wok. Meanwhile, cook vermicelli according to directions, then drain. When chicken is nearly done add shallot, carrot, onions, and garlic(if using raw ginger, add now). I like to go through with a knife and cut the chicken into smaller pieces at this point too. Allow to cook for 3-5 minutes until shallot & onions are semi transparent and carrots are softened. add tamari, brown sugar and ground ginger and allow to reduce a bit(3-4 minutes). Add mushrooms and rice noodles, stir together until noodles are coated. Enjoy
Nutritional Info Amount Per Serving
- Calories: 218.6
- Total Fat: 2.5 g
- Cholesterol: 22.3 mg
- Sodium: 452.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 1.0 g
- Protein: 9.4 g
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