My naturopath put me on an elimination diet, which is just another term for extreme detox. Gluten, dairy, eggs, sugar, soy, honey, and many more things are not allowed. I struggled to find interesting recipes that I could eat and still feel satisfied and not bored, but I found very little. I came up with this dish by trying to empty a number of items from the cupboard, and it quickly became a favorite. —Jaxmccaff
Test Kitchen Notes
Here's a quick, 30-minute, weeknight-friendly, gluten-free dinner that utilizes just one skillet, for minimal cleanup. It features lots of fresh veggies but is also filling and satisfying thanks to the vermicelli. All you have to do is soak the noodles so they soften a little bit, then sauté the aromatics and vegetables, and let the chicken cook through—it really doesn't get much easier than that. This recipe is designed to serve two, but you can double all of the ingredients if you're cooking for four or more. Vermicelli noodles, which are thin rice noodles (also called rice sticks), are typically made with just some rice flour and water and are always great to have on hand in your pantry for making soups and stir-fries for a fuss-free meal. But you can use any type of rice noodle you have, from pad Thai noodles to pho. And if you want to go meat-free, you can omit the chicken and use vegetable instead of chicken stock.
The best part of this recipe is that the options are endless if you're looking to use up some leftover ingredients. Feel free to throw in spinach, broccoli, bell peppers, onion, scallions, and/or peas, as well as some fresh basil and/or parsley instead of the cilantro. You can use any kind of mushrooms and nuts that you have in the kitchen. Or try making this recipe with chicken thighs or sliced pork. Serve the chicken and vegetables over cooked rice instead of the noodles, too. —The Editors
- Prep time 20 minutes
- Cook time 10 minutes
- Serves 2
vermicelli noodles (brown rice noodles preferred)
(2-inch) piece ginger, cut into matchsticks
garlic cloves, chopped
boneless skinless chicken breast, cut into small pieces
carrots, cut into long, thin strips
mushrooms (any kind), sliced
2 to 4 tablespoons
organic, low-sodium chicken stock
gluten-free tamari sauce
red pepper hot sauce
cilantro, coarsely chopped
cashews or other nuts, crushed
- Soak the noodles in a bowl of hot water until softened but they still have a slight bit of crunch, about 10 minutes. Drain and leave in the bowl.
- In a large skillet over medium-high heat, warm the oil. Cook the ginger and garlic, stirring frequently, for 1 minute, until fragrant. Add the chicken, carrots, and mushrooms and stir to combine. Add a couple tablespoons of the stock, just enough to moisten the pan. Cook, stirring occasionally and adding more stock if the pan becomes dry, for 5 to 7 minutes, until the chicken is cooked through.
- Add the noodles, tamari, and hot sauce. Squeeze the juice of half of the lime into the pan; cut the remaining half into wedges for serving. Cook, stirring, for about 2 minutes more, until heated through. Divide the noodle mixture among shallow bowls. Sprinkle with the cilantro and nuts; serve with the lime wedges alongside.