Peanut Teriyaki Chicken and Broccoli with Rice Noodles

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This Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles is 30-Minute, delicious weeknight family dinner. Prep time is 10 minutes for the veggies and to marinate the chicken, which can be done ahead to save time. Only 20 minutes to cook!

Peanut Teriyaki Chicken & Broccoli with Noodles in a bowl with chopsticks on the counter

Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles is a super simple, delicious, one pan weeknight dinner option.  You get a simple, but complex flavor combo from the peanut butter, teriyaki sauce, and the sesame oil.  It’s one of those sauces that if no one is watching, I may slurp up a spoonful of it and may even lick my bowl after to get every last drop.  It’s that good.

Mixed with the Chicken and Broccoli and then the rice noodles, it really is a perfectly delicious one pan dish.  With the rice noodles, this is also a gluten-free dish.  The noodles soak up the amazing teriyaki peanut sauce so you can slurp it up with every single bite.  YUM.

If you are a peanut sauce lover, then be sure to try this Easy Thai Peanut Sauce Noodles with Tofu & Veggies next!

Teriyaki Peanut Sauce Chicken and Broccoli stir fry with rice noodles is a simple, delicious, one pan dinner option.  It's also Gluten Free! You get the amazing flavor from the combo of peanut butter, teriyaki sauce, and sesame oil mixed with the Chicken, Broccoli, cabbage, and rice noodles...YUM!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Simple Ingredients for Peanut Teriyaki Chicken and Broccoli

I love this easy recipe because I always have the ingredients on hand, it takes only minutes to whip up, and if I plan ahead, I can have everything prepped to cook so fast in a skillet.   I really kept this recipe EASY!  You will not find some of the other ingredients in Thai peanut sauce recipes, such as coconut milk, thai curry sauce, or red curry paste, or lime, but check out my Thai Peanut Sauce recipe for more on that version!

  • Chicken breasts – I always have on hand!  Versatile and take on flavors so well
  • Broccoli – So healthy!!  As a dark green veggie, it is loaded with vitamins and even CALCIUM!  Plus, my kids love it, so its a win win.
  • Coleslaw mix (shredded cabbage and carrots) – It’s summer and you are bound to find tons of coleslaw mix at the store, so this is a great way to use it in another way!
  • Peanut Butter –  Well, exactly…it’s peanut butter!  Protein-packed and delicious.  I like to use a natural peanut butter for this recipe.  You can also use almond butter or cashew butter or even nut-free Sunflower seed butter.
  • Teriyaki Sauce – Another ingredient that I always keep on hand.  You can certainly make homemade teriyaki sauce (a mix of soy sauce, brown sugar, garlic, ginger, rice vinegar, and other ingredients), but store-bought is just fine and so much easier!  I marinade chicken each week and toss it under the broiler for a quick dinner.  The taste is amazing and pairs so nicely with the peanut butter and just about any protein or veggie.
  • Sesame OilA little goes a long way here in terms of flavor, but more than the amazing depth of flavor it brings to a recipe, it is also great for hair and skin.  It is rich in zinc which is often added to anti-aging skin products. 
  • Rice Noodles (Vermicelli) – I love, love, love rice noodles!  They are gluten free, soak up flavors, and are terrific in hot or cold dishes.  I use them not only in Asian recipes, but with just about any sauce!

Time Saving Prep-Ahead Steps For this Peanut Teriyaki Chicken 

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  

The chicken is simply marinated in teriyaki sauce.  When the chicken soaks up the teriyaki for at least one hour, but up to a day in advance, it tenderizes the chicken as well as gives it incredible flavor.  So when you cook it it stays moist, juicy, and so delicious.

You can also prepare the broccoli florets and slice the scallions in advance.

Finally, you can make the peanut sauce in advance and store in the fridge.  The sauce is very simply peanut butter, teriyaki sauce, and sesame oil…but the flavor is unbelievable!

Make the sauce by measuring out 4 teaspoons of peanut butter and soften by either microwaving for 10 seconds or putting it in a glass container and submerging the bottom into hot water until softened. Once the peanut butter is softened enough to mix, pour the sesame oil and 1/2 cup of teriyaki sauce over it and whisk to completely combine.

Note: If you want to add more heat to this recipe, you can add a 1/2 to 1 teaspoon of red pepper flakes.

Cooking Steps for Peanut Teriyaki Chicken and Broccoli

Cook the rice noodles according to package instructions. Be sure to thoroughly rinse the noodles after cooking to rinse off the excess starch before adding them to the stir fry.  Of course, you could also swap in white rice instead of noodles.

Preheat a large skillet and add 1 tsp extra virgin olive oil and the chicken. Spread the chicken into a single layer, but then leave it alone to sear on the bottom. After about 4 minutes, flip the chicken to sear it on the other side. Cook for another 5+ minutes until cooked through. Then remove the chicken and set aside on a plate.

Chicken cooking in pan for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.

Add another tsp of Extra Virgin Olive Oil and the broccoli. Cook for just a few minutes until brighter green and starting to soften, but still crisp.

Then add the 2 cups of coleslaw (cabbage and carrots) plus the scallions (leave some of the greens for garnish). Stir to combine and cook for another few minutes.

Cabbage, carrots, and broccoli cooking in pan for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.

Add back the chicken, add the peanut sauce, then add the noodles. Stir to completely combine.

Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles is a simple, delicious, one pan dinner option. It's also Gluten Free! You get the amazing flavor from the combo of peanut butter, teriyaki sauce, and sesame oil mixed with the Chicken, Broccoli, cabbage, and rice noodles...YUM!

Garnish with remaining scallion green slices and enjoy!  Note: You can also serve Teriyaki Chicken and Broccoli over the noodles instead of mixing them in or over rice if you decided to swap it in.

Want More Easy Chicken Recipes with Veggies?

Chicken is a versatile lean protein and there are so many delicious veggie-packed ways to use it. Here are a few fan favorites on the blog. First, this Easiest Ground Italian Chicken Sausage Recipe uses ground chicken and kale and is so delicious! It’s a riff off of the classic Italian Sausage and Broccoli Rabe Orecchiette dish. Next, try this Easy Chicken Goulash with Quick Dumplings which is loaded with sweet bell peppers and tomatoes. Then there is my Lemon Dill Sauce Chicken and Asparagus which has bright asparagus and comes together so quickly on the stove top.

Peanut Teriyaki Chicken Recipe FAQs

Can I use rotisserie or leftover chicken or turkey in Teriyaki Chicken recipe?

To save time, you can use rotisserie or leftover chicken or turkey in this Peanut Teriyaki Chicken and Broccoli recipe.  instead of marinating it in the Teriyaki Sauce, cut the chicken or turkey into cubes or shred it.  Then in Cooking step 2, instead of cooking the meat, you will add it to the pan with 2 tablespoons of Teriyaki Sauce mixed with 2 tablespoons of water and simply reheat it and mix it in the sauce in the pan for about 5 minutes.  Then transfer it to a plate and follow the  normal cooking instructions in the recipe.

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.

Are there other vegetables that I can add to this recipe?

There are great many vegetables that would be delicious in this recipe.  You can add thinly sliced red bell pepper, green pepper, or onion.  You can also use bok choy, cauliflower florets, snowpeas, zucchini, or mushrooms.

What are some garnishes that I can add to serve teriyaki chicken?

Some garnishes that would go well with this are toasted sesame seeds, fresh cilantro leaves, or fresh sliced scallion greens. 

How do I make this Teriyaki Chicken Broccoli Nut-Free?

If you cannot use peanut butter, almond butter, or any other nut butter, you can substitute Sunflower Seed Butter.  Sunflower butter is typically thicker than peanut butter, so make sure to follow the recipe steps by warming it up to soften it and then stirring it to make it smooth.  This will make it much easier to mix with the teriyaki sauce. 

Is this recipe Gluten Free?

This recipe uses all gluten free ingredients.  Just make sure to check the labels to make sure that your Teriyaki Sauce and Rice Noodles do not contain gluten.   

Can I make this ahead and reheat it?

Yes, if you’re trying to get ahead for busy weeknights, I suggest making the stir fry according to the recipe, but leaving the Teriyaki peanut sauce and the cooked noodles separate when you store everything in the fridge.  So you will have 3 containers to store in the fridge: (1) the stir fry chicken and veggies (2) the cooked noodles (3) the Teriyaki peanut sauce.  Then when you want to serve this dinner, Add the stir fry back to a preheated pan with a touch of olive oil.  Warm it up on high heat for about 3-5 minutes, as you stir it.  Then, add the peanut sauce and warm it through for 2 minutes.  Finally, mix in the noodles.  Note: rice noodles will be stiff after cooking and storing in the fridge, so you may want to put them in a strainer and run them under hot water to soften and loosen them up before added to the pan.  Heat them with the stir fry and the sauce for about 5 minutes.  

Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles is a simple, delicious, one pan dinner option. It's also Gluten Free! You get the amazing flavor from the combo of peanut butter, teriyaki sauce, and sesame oil mixed with the Chicken, Broccoli, cabbage, and rice noodles...YUM!

Peanut Teriyaki Chicken and Broccoli with Rice Noodles

Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles is a simple, delicious, one pan dinner option.  It's also Gluten Free! You get the amazing flavor from the combo of peanut butter, teriyaki sauce, and sesame oil mixed with the Chicken, Broccoli, cabbage, and rice noodles…YUM!

Course Main Course
Cuisine Asian
Keyword chicken dinner, easy stir fry, teriyaki chicken
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 1 hour
Total Time 30 minutes
Servings 4 servings
Calories 454 kcal
Author Carrie Tyler

Ingredients

Peanut Sauce

  • 4 teaspoons Peanut Butter
  • 2/3 cup Teriyaki Sauce
  • 1 teaspoon Sesame Oil

Chicken Marinade

  • 16 ouncs Chicken Breasts
  • 3/4 cup Teriyaki Sauce this is approximate

Stir Fry

  • 2 cups Broccoli florets
  • 2 cups Coleslaw mix with shredded cabbage and carrots
  • 4 Scallions (green onions)
  • 2 teaspoons Extra Virgin Olive Oil
  • 8 ounces Rice Noodles, uncooked

Instructions

Prep Ahead

  1. Cut the raw chicken into thin strips 1-inch in length and the put in a large storage bag covering with 1/2 cup of Teriyaki sauce.  Seal the bag and squish the chicken around to completely cover each piece in the sauce.  Put in the fridge for 1 hour up to over night.

    Raw chicken marinating in bag with sauce for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.
  2. Cut broccoli florets to get about 2 cups.

  3. Thinly slice the scallions.

  4. Make the sauce by measuring out 4 teaspoons of peanut butter and soften by either microwaving for 10 seconds or putting it in a glass container and submerging the bottom into hot water until softened.  Once the peanut butter is softened enough to mix, add the 1/2 cup of teriyaki sauce and sesame oil.  Whisk to completely combine.

Cook

  1. Cook the rice noodles according to package instructions.  Be sure to thoroughly rinse the noodles after cooking to rinse off the excess starch before adding them to the stir fry.

  2. Preheat a large skillet and add 1 tsp extra virgin olive oil and the chicken.  Spread the chicken into a single layer, but then leave it alone to sear on the bottom.  After about 4 minutes, flip the chicken to sear it on the other side.  Cook for another 5+ minutes until cooked through.  Then remove the chicken and set aside on a plate.

    Chicken cooking in pan for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.
  3. Add another tsp of Extra Virgin Olive Oil and the broccoli. Cook for just a few minutes until brighter green and starting to soften, but still crisp. Then add the 2 cups of coleslaw (cabbage and carrots) plus the scallions (leave some of the greens for garnish). Stir to combine and cook for another few minutes.

    Cabbage, carrots, and broccoli cooking in pan for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.
  4. Add back the chicken, add the peanut sauce, then add the noodles.  Stir to completely combine.

    Chicken, cabbage, carrots, and broccoli cooking in pan for Peanut Teriyaki Chicken and Broccoli stir fry with rice noodles.
  5. Serve and garnish with scallions.  Enjoy!

    Peanut Teriyaki Chicken & Broccoli with Noodles in a bowl with chopsticks on the counter

Recipe Notes

  1. If you want to add more heat to this recipe, you can add a 1/2 to 1 teaspoon of red pepper flakes. to the peanut sauce.
  2. If you cannot use peanut butter, almond butter, or any other nut butter, you can substitute Sunflower Seed Butter
  3. To save time, you can use rotisserie or leftover chicken or turkey in Teriyaki Chicken.  Instead of marinating it in the Teriyaki Sauce, cut the chicken or turkey into cubes or shred it. Then in Cooking step 2, instead of cooking the meat, you will add it to the pan with 2 tablespoons of Teriyaki Sauce mixed with 2 tablespoons of water and simply reheat it and mix it in the sauce in the pan for about 5 minutes. Then transfer it to a plate and follow the normal cooking instructions in the recipe.
  4. Can I use chicken thighs instead of breasts?  Yes, you can use chicken thighs, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
  5. Are there other vegetables that I can add to this recipe?  There are great many vegetables that would be delicious in this recipe. You can add thinly sliced red bell pepper, green pepper, or onion. You can also use bok choy, cauliflower florets, snowpeas, zucchini, or mushrooms.
  6. What are some garnishes that I can add to serve teriyaki chicken?  Some garnishes that would go well with this are toasted sesame seeds, fresh cilantro leaves, or fresh sliced scallion greens.

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