3 cooked chicken breasts, chopped
1 T. sesame seed oil
2 T. coconut oil
2 large cloves garlic, (crush first with side of blade to bruise it & release the oils, then mince)
1/2 of a small green cabbage, chopped to small pieces
3 carrots, julienned or diced (I sliced mine in thin slices and then chopped into 1" lengths)
1 medium onion, diced (I used a white onion)
1 1/2 c. mushrooms, sliced (optional)
Sauce & Noodles:
1/2 cup chicken broth (I dissolve a GF, DF bullion cube in 1 cup water, let cool & use half)
1/3 cup of GF soy sauce (at the time of this post, La Choy soy sauce is GF)
1 T. + 1 tsp. cornstarch
6.75 oz package of rice sticks (I used Dynasty's Maifun Rice Sticks)
Directions:
Mix sauce ingredients together; set aside. I cook the chicken while dicing and prepping the veggies. Once chicken is done, remove from pan. Add oils to pan over medium heat & stir fry veggies, adding to pan in the following order: onion, garlic, carrots, mushrooms (if desired) and cabbage. Prepare your noodles according to packaged directions to soften them. (I cheated here and had heated water to boiling while chopping my veggies & when it came to a boil I shut off the heat. I was able to drop all the rice sticks in and allow them to soak 3 minutes and removed them to drain & they were perfect.) No matter how you prepare your noodles, you need to rinse them with hot water after cooking to rinse off the extra starch. If you skip this step, you will have very sticky noodles... unpleasant sticky, like someone added a 1/2 cup of cornstarch while you weren't looking. When your veggies are tender-crisp, add in chopped chicken & sauce. Cook a few minutes until sauce begins to thicken, stir in drained, softened rice sticks & heat through. Serve and ENJOY!