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!
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.
Cut broccoli florets to get about 2 cups.
Thinly slice the scallions.
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 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.
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.
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.
Add back the chicken, add the peanut sauce, then add the noodles. Stir to completely combine.
Serve and garnish with scallions. Enjoy!