This hit the cravings dead on! I picked up a package of rice noodles at the grocery store last week, not knowing what I would make with them.
When supper time came around on Saturday, I knew exactly what would be a hit.
This Teriyaki Chicken Rice Noodle Bowl feels like a restaurant worthy recipe. It is delicious, and would make a great meal to serve to guests when hosting.
We enjoyed it as a family, and it felt extra special.
How To Make Teriyaki Chicken Rice Noodle Bowl
You start off by preparing your chicken meat.
I used a whole chicken, cooked in the Instant Pot. I pressure cooked it with seasonings for 45 minutes, making it fall off the bone good.
You could also use baked chicken breast, about 4 medium chicken breasts.
While the chicken is cooking, cut and slice your veggies.
This recipe is versatile in what vegetables you use.
I julienned a bunch of carrots, sliced a green and red pepper, and slivered an onion. Broccoli, cauliflower, and celery would also be great additions.
In a separate pot, mix your teriyaki sauce. This recipe contains 7 ingredients, and it easy to make with at home ingredients.
Cook the sauce until it thickens then set aside.
In a large pot, fill with water about halfway. Bring to a boil with a tsp of salt.
Debone the cooked whole chicken, or if you’re using chicken breast, cut into small 1/2 inch cubes. Set aside.
Sauté the veggies in a bit of oil, starting with carrots.
Add the rest and sauté until al dente, cooked but still firm. Add in about half of the teriyaki sauce.
Add the rest of the sauce to the cooked chicken, stirring to coat well.
Next place the rice noodles into the boiling water, cover and turn off heat. Let sit for 4 minutes. Drain and rinse with cold water.
You’re ready to plate up!
How To Store Leftover Teriyaki Chicken Rice Noodle Bowl
Store leftovers in the refrigerator. Put into separate containers and eat within a week.
Teriyaki Chicken Rice Noodle Bowl
Ingredients
- 1 Whole Chicken (or 4 medium chicken breasts)
- 1 pack Rice Noodles
- Salt & Pepper
- Seasoning Salt
- 1 medium onion
- 2 cups julienned carrots
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 cup broccoli pieces, optional
- 1/2 cups organic cane sugar
- 1/2 cup Soya Sauce
- 1/4 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1/3 cup water
- 1 tbsp. oil
- 2 tbsp cornstarch
Instructions
You start off by preparing your chicken meat. Cut up a whole chicken, and remove skin.
Season with salt, pepper, and your favorite seasoning salt. Cook your chicken until fall off the bone tender.
If using an Instant Pot, pressure can for 45 minutes. Or bake the chicken at 350 for 2 hours, or until internal temperature is 185°F. for fall off the bone goodness.
Optional: You could also use baked chicken breast, about 4 medium chicken breasts.
While the chicken is cooking, cut and slice your veggies. This recipe is versatile in what vegetables you use.
Julienned a bunch of carrots, slice a green and red pepper, and chop an onion. Broccoli, cauliflower, and celery would also be great additions.
In a separate pot, mix your teriyaki sauce. Mix together sugar, soya sauce, garlic powder, ginger, water, oil, and cornstarch. Bring to a boil until thickened. Remove from heat.
Fill a large pot halfway with water about halfway. Bring to a boil with a tsp of salt.
Debone the cooked whole chicken, or if you're using chicken breast, cut into small 1/2 inch cubes. Set aside.
Sauté the veggies in a bit of oil, starting with carrots. Add the rest and sauté until al dente, cooked but still firm. Add in about half of the teriyaki sauce.
Add the rest of the sauce to the cooked chicken, stirring to coat well.
Next place the rice noodles into the boiling water, cover and turn off heat. Let sit for 4 minutes. Drain and rinse with cold water.
You're ready to plate up!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 254mgCarbohydrates: 30gFiber: 4gSugar: 17gProtein: 24g
Need something else? Try Chicken Parm!