Equipment
- Bowl
- Wok
- Cutting Board
Ingredients
- Olive oil
- 1 lb chicken
- 2 cloves of minced garlic
- 1 large carrot
- 5 mushrooms
- 10 oz pasta
- Sugar snap peas
- 2 Tbsp honey
- 4 Tbsp. soy sauce
- 2 tsp. sesame oil
- 1/2 tsp. ground ginger
- 1 tsp. Sriracha
- Chopped green onions
- Sesame seeds
Instructions
- Dice up the chicken into small pieces and season with salt and pepper to taste.
- In a wok or high rimmed pan, heat up some olive oil and add the chicken and garlic.
- Cook the chicken in olive oil until golden brown and cooked through, then remove.
- While that cooks, slice up the carrots and mushrooms. Set aside.
- Boil pasta or rice noodles to al dente.
- Add more oil to the pan, and cook the carrots, mushrooms, and sugar snap peas.
- While that cooks, add the sauce ingredients (soy, honey, sesame oil, ginger, sriracha) and mix them all together!
- Add the chicken back to the wok and the cooked noodles. Pour in the sauce and heat it up for a minute or two.
- Top with green onion and sesame seeds
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make a meal gluten-free. This one has a lot of ingredients you need to watch out for. First, make sure you are using gluten-free pasta! My go-to brands are Barilla and Bionaturae. If you’re using a rice noodle, you shouldn’t have to worry!
It’s important to note that most Asian sauces have gluten, so instead of soy sauce, you will need liquid aminos (not coconut aminos, it’s a lot sweeter). I like Bragg's. If you go with Fix Sauce Sriracha, you're covered. Some other srirachas are not gluten-free.
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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