Gluten-Free, Super-Easy Chicken Pad Thai

Ingredients

• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon freshly grated ginger
• 4 cloves garlic, crushed
• 1 1/2 pounds skinless, boneless chicken breasts, thinly sliced
• 1 cup chicken broth
• 1 tablespoon gluten-free all purpose baking flour
• 1 tablespoon fish oil
• 1 tablespoon fresh lime juice
• 1 (6.75 ounce) package rice noodles
• 1 tablespoon coconut oil
• 2 cups mushrooms, sliced
• 1 bunch green onions, sliced
• 1 red bell pepper, thinly sliced
• 1 fresh red chile pepper, finely chopped (optional)
• 2 cups bean sprouts
• 1 bunch fresh cilantro, chopped

Directions

Whisk tamari, maple syrup, ginger, and garlic together in a large bowl; add chicken and toss to coat. Whisk chicken broth, flour, fish oil, and lime juice together in another bowl.

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 10 to 15 minutes. Drain and rinse thoroughly.

Heat coconut oil in a large skillet or wok over medium-high heat. Cook and stir chicken in hot oil until golden all over, about 5 minutes. Pour chicken broth mixture over chicken and bring to a boil; stir mushrooms, green onion, red bell pepper, and red chile pepper into chicken mixture, cover the skillet with a lid, reduce heat to medium-low, and cook until vegetables are slightly tender, about 5 minutes.

Stir bean sprouts, cilantro, and noodles into chicken mixture; cook and stir until all ingredients are heated through, 3 to 5 minutes.