Teriyaki Chicken Noodles – Easy One Pot Stir Fry
A flavorful and easy one-pot chicken teriyaki noodle dish made with gluten-free rice noodles, crisp veggies, and a sweet-savory Asian-inspired sauce.
Equipment
- 1 Pressure cooker or large pan
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts cut into 1-inch cubes
- ⅛ teaspoon Sea salt
- ¼ teaspoon Black pepper
- 3 teaspoons Sesame oil divided
- 6 ounces Uncooked gluten free rice noodles or use your favorite noodles
- 3 tablespoons Olive oil divided
- 3 cloves Garlic minced
- ½ teaspoon Fresh ginger grated
- 2 cups Broccoli florets
- ½ cup Grated carrots
- ½ Bell pepper cut into thin strips
- ½ cup Shelled edamame beans thawed if frozen
- ½ cup Low sodium soy sauce or tamari
- 1 teaspoon Coconut sugar or brown sugar packed
- 2 tablespoons Rice vinegar
- 2 tablespoons Cornstarch or arrowroot starch
- ½ - ⅔ cups Water plus more to thin sauce
- ½ teaspoon Red chili flakes or Sriracha optional
- Toasted sesame seeds and sliced green onions for garnish
Instructions
Instructions
- Season chicken with salt and pepper. Heat 1 teaspoon sesame oil and 1 tablespoon olive oil in your pan.
- Add chicken cubes. Brown all over until cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining olive oil. Sauté garlic and ginger for about 1 minute until fragrant.
- Stir in broccoli, carrots, and bell peppers. Cook 4-5 minutes until crisp-tender.
- Boil noodles according to package, drain and set aside.
- Return chicken to pan with veggies. Add noodles and remaining sesame oil.
- Toss together and stir-fry 2-3 more minutes until heated through. Serve hot with sesame seeds and green onions if desired.
Notes
Store leftovers in airtight containers for up to 4 days or freeze up to 2 months. Reheat gently with a splash of water to adjust sauce consistency.