Pesto Chicken Stir Fry Noodles
Ingredients
Asian Basil Pesto
-
1 ½ to 2
cups
fresh Thai basil leaves
-
½
cup
cilantro, stems removed
-
4
Tablespoons
dry-roasted almonds
-
2
cloves
garlic
-
1
Tablespoon
tamari sauce (gluten free soy sauce)
-
1
Tablespoon
rice wine vinegar
-
2
teaspoons
sugar or honey
-
½
teaspoon
fresh grated ginger
-
1
teaspoon
crushed red pepper flakes
-
3
Tablespoons
sesame oil
-
1 to 2
teaspoons
sweet chili sauce (optional)
-
to taste
Kosher salt and black pepper
Chicken Noodle Stir Fry
-
1
(6-8oz) package
rice noodles (PAD THAI RICE NOODLES)
-
pinch
kosher salt
-
10 to 12
ounces
skinless chicken breast (~2 medium chicken breasts)
-
3 to 4
Tablespoons
sesame oil + more for noodles
-
2 to 3
Tablespoons
tamari or gluten free soy sauce
-
½
teaspoon
minced garlic or garlic powder
-
2 to 3
baby bok choy
sliced in half lengthwise
-
to taste
Optional Toppings – chopped green onion or micro greens, chili pepper flakes and chopped nuts
Instructions
- Make the pesto by blending Thai basil, cilantro, almonds, garlic, and tamari sauce in a food processor until mixed.
- Add rice wine vinegar, sugar, ginger, and red pepper flakes, then slowly add sesame oil while blending until smooth.
- Cook the rice noodles according to package instructions, then drain and toss with sesame oil.
- Slice chicken into strips and stir fry with sesame oil, tamari, and garlic until cooked through.
- Add the cooked noodles and pesto to the chicken, tossing to combine.
- Stir in sliced bok choy and cook covered until bok choy is tender.
- Serve in bowls and garnish with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
425
Total fat
15g
Total carbohydrates
46g
Total protein
23g
Sodium
750mg
Cholesterol
33mg
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