This one’s for you! And an added bonus… Gluten-free, dairy-free, and incredible. This is one of those recipes I decided to “try out” one day…. And it immediately became one of our favorite dinners. It officially went on our “Favorite Dinners” Google doc. (yes, we have one. It comes in handy when I’m planning my weekly menus.) I found this recipe on the WholeFoods app or here. Love it! The great thing about this recipe is that you can use whole wheat noodles, or our favorite, Quinoa noodles, making it gluten free. Enjoy!
Chicken and Broccoli Stir-Fry
8 ounces whole wheat linguine (or Quinoa linguine)
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons expeller-pressed canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips
Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.