Sweet Chili Chicken and Vegetable Stir-Fry
Ingredients
- 1 (14-oz) pkg rice noodles
- 2 lb boneless, skinless chicken breasts, cubed
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp cornstarch
- 3 Tbsp vegetable oil
- 3 Tbsp sesame oil
- 1 (12-oz) pkg broccoli florets
- 4 carrots, sliced
- 1¼ cups gluten-free sweet chili sauce
Instructions
- Cook noodles according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Place cornstarch in a large bowl; add chicken, and toss.
- Cook chicken in hot oils in a large nonstick skillet over medium-high heat until browned on all sides. Remove chicken from skillet.
- Add broccoli and carrots to skillet; cook 5 minutes or until crisp-tender.
- Return chicken to skillet; stir in chili sauce. Cook, stirring occasionally, until thoroughly heated. Serve over noodles.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
712
|
712
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 36 | 36 |
| Carb (g) | 87 | 87 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 812 | 812 |
| T. Sugs (g) | 23 | 23 |
| A. Sugs (g) | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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