{"id":17445,"date":"2014-08-12T19:08:08","date_gmt":"2014-08-12T19:08:08","guid":{"rendered":""},"modified":"2014-08-12T19:08:45","modified_gmt":"2014-08-12T19:08:45","slug":"Chicken-and-Rice-Noodle-Stir-Fry","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17445","title":{"rendered":"Chicken and Rice Noodle Stir Fry"},"content":{"rendered":"

INGREDIENTS:<\/strong><\/p>\n

1 pkg. gluten free rice spaghetti or soba noodles
\n1\/2 Cup gluten free, low fat\/low sodium chicken broth
\n2 tbsp. soy sauce
\n2 tbsp. cornstarch
\n1\/2 tsp. ginger root or ground ginger
\n1\/8 tsp cayenne pepper
\n2 tbsp. olive oil
\n1 pkg. organic stir fry vegetables
\n1 rotisserie chicken
\n1 red bell pepper; sliced thin
\n2 minced garlic cloves<\/p>\n

STEPS:<\/strong><\/p>\n

Prepare spaghetti as directed
\nIn a bowl, whisk chicken broth, soy sauce, cornstarch, ginger and cayenne.
\nHeat 1 tbsp. of olive oil in a large skillet. Add stir-fry vegetables and bell pepper. Cook on High heat stirring constantly for 5 mins.
\nRemove from skillet.
\nHeat remaining 1 tbsp. of olive oil in skillet over medium-high heat, add chicken pieces.
\nStir constantly for about 1 minute.
\nAdd pasta, return vegetables to skillet.
\nStir in sauce mixture
\nHeat until sauce thickens and lightly coats ingredients.<\/p>\n

STIR IT UP<\/strong>
\n