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Crispy Gluten-Free Sesame Chicken Stir-Fry with Rice Noodles

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A quick and easy gluten-free stir-fry featuring crispy chicken coated in a light rice flour batter, tossed with tender rice noodles and a savory sesame sauce. Perfect for busy weeknights and adaptable for various dietary needs.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup rice flour (about 65g)
  • ¼ cup cornstarch or tapioca starch (about 30g)
  • 1 tsp baking powder (optional)
  • 1 large egg, beaten (room temperature)
  • Salt and black pepper, to taste
  • Vegetable or canola oil, for frying
  • 3 tbsp gluten-free tamari or soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch mixed with 2 tbsp water (slurry)
  • 2 green onions, sliced (for garnish)
  • 1 tbsp toasted sesame seeds
  • 6 oz rice noodles (thin or medium width)
  • Boiling water for soaking noodles
  • Optional vegetable add-ins: 1 cup snap peas or snow peas, 1 red bell pepper sliced thin, 1 small carrot julienned

Instructions

  1. Prep the Chicken: In a medium bowl, combine rice flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, beat the egg. Dip each chicken piece into the egg, then dredge thoroughly in the flour mixture. Set aside on a plate.
  2. Soak the Rice Noodles: Place rice noodles in a large bowl and cover with boiling water. Let soak for 5-7 minutes until tender but still slightly firm. Drain and rinse with cold water to stop cooking. Set aside.
  3. Make the Sauce: In a small bowl, whisk together tamari, honey, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and the cornstarch slurry. Set aside.
  4. Fry the Chicken: Heat about ½ inch of vegetable oil in a skillet or wok over medium-high heat until shimmering (around 350°F/175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and crispy. Use a slotted spoon to transfer chicken to a paper towel-lined plate.
  5. Stir-Fry Vegetables (If Using): Remove excess oil, leaving about 1 tbsp in the pan. Toss in sliced bell peppers, snap peas, and carrots. Stir-fry for 2-3 minutes until just tender but still crisp.
  6. Combine Everything: Add drained noodles and fried chicken back into the pan with vegetables. Pour sauce over and toss gently but thoroughly, cooking for 1-2 minutes until sauce thickens and coats everything. Add a splash of water or broth if sauce gets too thick.
  7. Finish & Serve: Remove from heat, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately on warmed plates.

Notes

Maintain oil temperature around 350°F to keep chicken crispy. Fry chicken in small batches to avoid overcrowding. Soak noodles just until pliable to prevent mushiness. Drain fried chicken on a cooling rack over paper towels for extra crispiness. Serve immediately after tossing with sauce to keep texture. For vegan variation, substitute chicken with crispy tofu and use maple syrup instead of honey.

Nutrition

Keywords: gluten-free, sesame chicken, stir-fry, rice noodles, crispy chicken, quick dinner, weeknight meal, gluten-free soy sauce, healthy stir-fry

Find it online: https://goldensimmer.com/crispy-gluten-free-sesame-chicken-stir-fry-recipe-easy-perfect-dinner-with-rice-noodles/