Teriyaki Chicken Noodles – a one pot 30 minute meal perfect to curb those takeout cravings. Made with chicken, broccoli, edamame beans, carrots, gluten free rice noodles and a delicious sweet and savory Asian-inspired sauce.
Noodles and easy stir-fries are our go to on busy weeknights. Teriyaki anything is one of our favorite Japanese dishes. We usually rotate between:
- Teriyaki Shrimp Zoodles
- Slow Cooker Teriyaki Chicken
- Sheet Pan Teriyaki Chicken
- Baked Teriyaki Salmon
- Teriyaki Chicken Foil Packets
- Teriyaki Beef Zoodles
- Instant Pot Teriyaki Rice with Chicken
- Grilled Pineapple Teriyaki Chicken Caesar Salad
These Teriyaki Chicken Noodles are a twist on these popular Teriyaki Zoodles and Teriyaki Rice. The best part? This easy recipe come together in less than 30 minutes and is packed with flavor so you can skip the takeout line.
Plus, I use gluten free rice noodles and added lots of healthy chopped vegetables. The great thing about this recipe is that you can use any veggies you like or have on hand. Noodles are always a great base to use up those odds and ends in your fridge.
And to keep these lower carb, you can even use these Shirataki Noodles that I am obsessed with.
HOW TO MAKE THESE TERIYAKI CHICKEN NOODLES
- Start off by soaking the rice noodles in a big bowl of hot water. The great thing about rice noodles is that they are gluten free and are ready in about 8 minutes. Be sure to grab the ones that you use for Pad Thai or Pho – they are about 1/4″ thick. You can usually find them in the Asian aisle at most large grocery stores.
- To make the sweet and sticky sauce, you’re going to whisk together some low sodium soy sauce, garlic, ginger, sugar (or low carb sweetener) and a little bit of cornstarch to thicken it up.
- After you brown the chicken, transfer to a plate. Saute the vegetables and cook until they are just crisp tender. Add the sauce, chicken and noodles back to the pan and toss to coat well.
Serve hot with a sprinkle of sesame seeds and chopped green onions, if desired.
- 1 lb or 2 medium pieces boneless skinless chicken breasts, cut into 1-inch cubes
- 1/8 teaspoon sea salt 1/4 teaspoon black pepper, or to taste
- 3 teaspoons sesame oil divided
- 6 ounces uncooked quarter inch thick gluten free dried rice noodles found in the Asian aisle of the grocery store - or feel free to use your favorite noodles or dried pasta (for low carb use shirataki noodles)
- 3 Tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 teaspoon grated or minced fresh ginger
- 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 using frozen
- 1/2 cup low sodium soy sauce or gluten free tamari
- 1 teaspoon coconut sugar or brown sugar packed (for lower carb option, use Stevia)
- 2 Tablespoons rice vinegar
- 2 Tablespoons cornstarch or arrowroot starch
- 1/2 - 2/3 cups water plus more as needed to thin out sauce
- 1/2 teaspoon red chili flakes or Sriracha sauce optional, to taste
- toasted sesame seeds for garnish
- thinly sliced green onions for garnish
- Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
- Prepare the noodles according to package directions. Drain and set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.
More takeout inspired noodles: