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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.

Teriyaki Chicken Noodles

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.
Course Main Course
Cuisine Japanese
Keyword chicken stir fry recipe, copycat japanese takeout recipe, easy chicken dinner recipe, teriyaki chicken recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Calories 494 kcal

Ingredients

  • 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

Instructions

  1. Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
  2. Prepare the noodles according to package directions. Drain and set aside.
  3. 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.

  4. 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.
  5. 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.
  6. Serve hot topped with sesame seeds and green onions, if desired.
Nutrition Facts
Teriyaki Chicken Noodles
Amount Per Serving (1 serving)
Calories 494 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Cholesterol 72mg24%
Sodium 1388mg58%
Potassium 809mg23%
Carbohydrates 50g17%
Fiber 3g12%
Sugar 3g3%
Protein 31g62%
Vitamin A 3455IU69%
Vitamin C 64.2mg78%
Calcium 62mg6%
Iron 2.3mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.