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Teriyaki Chicken Noodles – Easy One Pot Stir Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A quick and flavorful one-pot stir fry combining tender chicken, fresh vegetables, and gluten-free rice noodles in a savory teriyaki sauce.

Ingredients

Protein

  • 1 lb Boneless skinless chicken breasts (cut into 1-inch cubes)

Seasonings

  • 1/8 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
  • 3 teaspoons Sesame oil (divided)

Noodles and Oils

  • 6 ounces Uncooked gluten free rice noodles (or use your favorite noodles)
  • 3 tablespoons Olive oil (divided)

Aromatics

  • 3 cloves Garlic (minced)
  • 1/2 teaspoon Fresh ginger (grated)

Vegetables

  • 2 cups Broccoli florets
  • 1/2 cup Grated carrots
  • 1/2 bell pepper cut into thin strips
  • 1/2 cup Shelled edamame beans (thawed if frozen)

Sauce and Seasonings

  • 1/2 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
  • 1/2 - 2/3 cups Water (plus more to thin sauce)
  • 1/2 teaspoon Red chili flakes or Sriracha (optional)

Garnish

  • Toasted sesame seeds and sliced green onions (for garnish)

Instructions 

  • Cook the noodles according to package instructions, then drain and set aside.
  • Heat 1 teaspoon of sesame oil in a large pot, cook chicken until browned, then remove and set aside.
  • In the same pot, add remaining oil, sauté garlic and ginger until fragrant, then add vegetables and cook until tender.
  • Mix soy sauce, sugar, rice vinegar, and cornstarch with water to make the sauce, then pour into the pot and cook until thickened.
  • Add cooked chicken and noodles to the sauce, toss to combine, then garnish with sesame seeds and green onions before serving.

Notes

For extra spice, add more chili flakes or Sriracha to taste.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Noodles, Stir Fry