This stir-fry brings together thin rice noodles, tender chicken, and a colorful mix of crisp-tender vegetables in one big glossy toss. The chicken gets a quick marinade before it hits a screaming-hot wok, so every bite turns out juicy with those signature golden, caramelized edges. Carrots, red bell pepper, and baby bok choy add crunch and color, while a touch of grated ginger and a maple-sweetened glaze give the whole dish that sticky, takeout-style finish. Everything gets tossed together at the end so the noodles soak up all that sweet-savory sauce and cling to the chicken and vegetables in every forkful. Finished with sliced scallions and a sprinkle of sesame seeds, it's the kind of weeknight dinner that feels like a treat, and it's a solid choice for a gluten free table.
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Cook the rice noodles in a large pot of boiling water according to package directions until just tender with a slight chew, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and toss with a small drizzle of sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together the 3 tbsp tamari, sesame oil, maple syrup, rice vinegar, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
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