Soy-Free Chicken and Vegetable Stir-Fry with Rice Noodles

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken and crisp vegetables stir-fried in a savory, gluten-free sauce, served over rice noodles for a satisfying meal. This Asian-inspired gluten-free recipe (low-carb), ready in about 40 minutes, pairs chicken thighs, rice vinegar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, boneless and skinless, cut into 1/2-inch strips chicken thighs
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp avocado oil
• 1 medium, sliced onion
• 2 cups broccoli florets
• 1, sliced red bell pepper
• 1 cup snap peas
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup water
• 8 oz, cooked according to package (gluten-free) rice noodles
• 2 tbsp, chopped cilantro

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Instructions

1. Step 1: In a bowl, toss 12 oz chicken strips with 2 tbsp rice vinegar, 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper; set aside for 15 minutes.
2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken and cook for 5-6 minutes until golden and cooked through; remove from skillet and set aside.
4. Step 4: Add 1 sliced onion, 2 cups broccoli, 1 sliced red bell pepper, and 1 cup snap peas to the skillet; stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Add 3 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 1 minute until fragrant.
6. Step 6: Stir in 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 cup water; bring to a simmer.
7. Step 7: Return chicken to skillet and add 8 oz cooked rice noodles; toss to coat and heat through for 2-3 minutes.
8. Step 8: Garnish with 2 tbsp chopped cilantro before serving.