Asian Pesto Chicken Noodle Stir Fry
"This Pesto Chicken Stir Fry with rice noodles and Baby Bok Choy is dairy free and easy to make in one pan. The Asian Thai basil pesto brings a kick of flavor and a dose of Healthy antioxidants!..."
INGREDIENTS
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For the Asian Basil Pesto: RECIPE HERE or Below.
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1.5 to 2 cups fresh Thai basil leaves
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1/2 cilantro (stems removed)
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4 tablespoons dry-roasted almonds
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1 tablespoon tamari sauce (gluten free soy sauce)
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1 tablespoon rice wine vinegar (see notes for substitutes)
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1 teaspoon crushed red pepper
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2 garlic cloves
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2 tsp sugar or honey
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1/2 tsp fresh grated ginger
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3 tablespoons sesame oil
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Optional sweet chili sauce 1 tsp to 2 tsp
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Salt/Pepper to taste
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For the Chicken Noodle Stir Fry
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1 Pack (6-8oz) of Rice Noodles (PAD THAI RICE NOODLES work great)
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sea salt or kosher salt (pinch)
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10-12 ounces of skinless chicken (2 medium chicken breast work best)
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3-4 tbsp sesame oil (additional tbsp for noodles)
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2- 3 tbsp tamari or gluten free soy sauce
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1/2 tsp minced garlic or garlic powder
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2 -3 baby bok choy, sliced in half (length wise). Substitutes- 1/2 to 1 whole regular bok choy 2 cups asian cabbage, chopped (see notes)
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Optional chopped green onion or micro greens to top.
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Chili pepper flakes and crushed nuts for topping
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