gluten free chicken teriyaki w rice noodles

1 diced shallot
1 carrot diced small
1/2 cup baby bella mushrooms diced
1/4 cup carmelized onions(I had some leftover, you could sub. raw chopped onions)
1-2 cloves garlic, minced
powdered ginger(or use raw ginger minced fine)
1 tsp brown sugar, light
1 1/2 tbsp gluten-free tamari soy sauce
5 boneless skinless chicken tenderloins
rice vermicelli

I don't cook the rice sticks according to package instructions. I boil 2 cups water, remove from heat, then add rice sticks and allow them to sit in the hot water for about 5 minutes, until al dente.

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