Make this deliciousness in a skillet and you won’t even know its gluten free. Prepare for a treat of a meal… and its quick and easy to make too.

Ingredients:

• 1   medium red bell pepper, sliced
• 4   green onions, cut into 1” pieces
• 1/2 cup (125 mL) fresh basil leaves
• 2 chicken breasts, cut into 1” cubes
• Salt
• 2 tbsp (30 mL) sesame oil, divided
• 3 tbsp (45 mL) Asian Seasoning Mix, divided
• 12 oz (350 g) gluten free ramen noodles
• 3 cups (1 L) chicken stock
• 1/2 cup (125 mL) chunky peanut butter
• 1/4 cup (50 mL) coconut aminos (or gf soy sauce)
• 3   garlic cloves
• 3 cups (750 mL) fresh broccoli florets (about 8 oz/250 g)

Directions:

1. Cut chicken breasts into 1” cubes, sprinkle with a bit of salt, and mix with 1 Tbsp sesame oil and 2 Tbsp Asian Seasoning.
2. Heat 1 Tbsp sesame oil in a large skillet.
3. Add seasoned chicken to the skillet and brown
4. Add broth, peanut butter, coconut aminos and pressed garlic to the skillet with the chicken and mix until combined.
5. Add red pepper, green onion, and broccoli florets to the skillet
6. Cover and cook until simmering.
7. Add ramen noodles (crushed a little) to the skillet, and stir into the mix
8. Turn to low and cook until noodles are softened
9. Add basil to the skillet and toss before serving
10. Serve and enjoy!

Gluten free ramen noodles are becoming easier to find at the grocery store, and often at Costco, however they can be readily found on Amazon – I use these ones.

I used Epicure Asian Seasoning Mix, though you could use whichever brand you wanted.

Substitute the ramen noodles for vermicelli glass noodles. These are more readily available at grocery stores (in the international section in mine) or even in the grocery section of Dollarama.

Why coconut aminos? Less ingredients, and allergy friendly. I order mine in a large jug through Amazon, and refill small bottles as needed.