Chicken and Broccoli Asian Noodle Bowl

Name: Chicken and Broccoli Asian Noodle Bowl
Yield: Makes 4 servings
Ingredients: 2 chicken breasts; 1 broccoli crown (head); 1 broccoli crown (head); 4 tablespoons GF tamari wheat-free low-sodium soy sauce or GF soy sauce; 4 tablespoons GF tamari wheat-free low-sodium soy sauce or GF soy sauce; 2 tablespoons packed brown sugar; 2 tablespoons fish sauce; ¼ cup (60 ml) rice vinegar; 2 cups (475 ml) water; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon chili garlic sauce; 2 tablespoons cornstarch; 10 ounces (283 g) thin rice noodles

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Our kids love noodle bowls. This one combines our favorite flavors with notes of sweet, salty, sour, and a touch of spice (which can be increased, and often is by the parents in our home).

Ingredients

2 chicken breasts
4 tablespoons GF tamari wheat-free low-sodium soy sauce or GF soy sauce
1

Main course
Gluten-free

Method

Bring a large pot of water to a boil.
Slice the chicken breasts in half lengthwise to make a total of 4 thin breasts. Thinly slice the thin breasts to make strips. Combine the chicken strips with 1 tablespoon of the soy sauce in a bowl and set aside. Cut the broccoli into individual florets. Halve or quarter the florets as necessary so they’re all roughly equal