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Easy gluten-free Thai chicken pasta

Gluten-free, Vegan
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 16 oz brown rice pasta
  • 4 tbsp olive oil
  • 2-3 lbs chicken breasts depending on how much chicken you like - replace with tofu if vegan.
  • 1 orange pepper chopped
  • 1 white onion chopped
  • 5 cloves garlic minced
  • 2 eggs scrambled - omit of making this recipe vegan.
  • Sauce
  • 4 tbsp peanut butter
  • 4.5 tbsp honey
  • 3.5 tbsp lime juice
  • 3 tbsp rice vinegar
  • 1/4 cup + 2 tbsp gluten-free soy sauce
  • Garnish
  • Parsley optional

Method
 

  1. Cook pasta as directed on package. After pasta is done cooking drain and put under cold water for 3 minutes.
  2. While pasta is cooking cut chicken up into 1-inch pieces and add to a pan with olive oil and cook until crispy/browned. About 10-13 minutes.
  3. While chicken is cooking, chop up pepper, onion, garlic, set aside. Once the chicken is cooked remove from pan and into a bowl making sure to leave any oil/ juices in the pan. Add in veggies to the same pan and cook for 4 minutes.
  4. In a separate pan while veggies are cooking scramble eggs.
  5. Add in cooked veggies, chicken, and eggs back into the main pan (used to cook chicken), toss, add sauce, combine until everything is coated.
  6. Add in pasta, toss until combined, and cook for 5 minutes.
  7. ENJOY :)
  8. Garnish with parsley (optional).