Chicken Shitake Stir Fry with Tofu Noodles
It’s quick, it’s easy, and it’s gluten-free. And if you want it to be vegan, just omit the chicken. This is a wonderful one dish meal that tastes fabulous without being actually identifiable with any particular cuisine. It suggests Asian, but doesn’t demand that you agree. It also suggests something clean and bright and spicy. And is also quite satisfying! ~ Glyn
Chicken and Shitake Stir Fry with Tofu Noodles
2 tbs sesame oil (or vegetable oil)
1 8oz chicken breast, skinned, boned and sliced
¼ lb shitake mushrooms
1 c fresh broccoli florets
½ c sliced green onions
1 clove garlic, sliced
1 tbs freshly ginger root, thinly sliced
½ tsp 5 spice powder (available in the spice section)
½ c roasted cashews
½ c coarsely chopped cilantro leaves
1 tbs gluten-free soy sauce (optional)
1 8oz pkg tofu wide noodles (House Foods Shirataki Brand is good)* rinsed and prepared
Saute the mushrooms in the oil. Add the chicken, broccoli, 5 spice powder, ginger and green onions. Stir fry.
Add the cashews and cilantro. Adjust the seasoning. Add the soy sauce. Serve over the prepared noodles.
Couldn’t be simpler and it’s absolutely scrumptious.
*or you can use your favorite soba noodle or rice.
Simple and to the point. Well done. Love that you added nuts.