Teriyaki Chicken Noodles – Easy One Pot Stir Fry
Quick and flavorful teriyaki chicken noodles made in one pot. Juicy chicken, savory sauce, colorful crunchy veggies, and gluten-free noodles ready in under 30 minutes — perfect for busy weeknights!
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts cut into 1-inch cubes
- ⅛ teaspoon Sea salt
- ¼ teaspoon Black pepper or to taste
- 3 teaspoons Sesame oil divided
- 6 ounces Gluten free dried rice noodles uncooked, quarter inch thick
- 3 tablespoons Olive oil divided
- 3 cloves Garlic minced
- ½ teaspoon Fresh ginger grated or minced
- 2 cups Broccoli florets
- ½ cup Grated carrots
- ½ Bell pepper sliced into thin strips
- ½ cup Shelled edamame beans thawed if frozen
- ½ cup Low sodium soy sauce or gluten free tamari
- 1 teaspoon Coconut sugar or brown sugar packed (Stevia for low carb)
- 2 tablespoons Rice vinegar
- 2 tablespoons Cornstarch or arrowroot starch
- ½ to ⅔ cups Water plus extra if you want thinner sauce
- ½ teaspoon Red chili flakes or a dash of Sriracha optional
- Toasted sesame seeds and green onions for garnish
Instructions
Instructions
- Season chicken cubes with sea salt and black pepper. Heat 1 teaspoon sesame oil and 1 tablespoon olive oil in pressure cooker on sauté medium-high.
- Add chicken and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Remove and set aside.
- In same pot, add remaining 2 tablespoons olive oil and 2 teaspoons sesame oil. Sauté garlic and ginger for 30 seconds until fragrant.
- Add broccoli, grated carrots, and bell pepper strips. Stir fry for 3-4 minutes until slightly tender but crisp.
- Cook noodles separately according to package instructions. Drain and set aside. Return chicken and noodles to the pot.
- Whisk together soy sauce, coconut sugar, rice vinegar, cornstarch, water, and chili flakes if using. Pour sauce over mixture and toss to coat.
- Cook on sauté for 1-2 minutes until sauce thickens. Stir well to combine everything evenly.
- Garnish with toasted sesame seeds and green onions. Serve hot.
Notes
Use frozen pre-cut veggies or pre-minced garlic and ginger to save more time. For low carb, swap rice noodles with shirataki noodles. Store leftovers airtight up to 4 days or freeze up to 2 months.