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

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
  • cup Teriyaki Sauce
  • 1 teaspoon Sesame Oil

Chicken Marinade

  • 16 ouncs Chicken Breasts
  • ¾ 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 ½ 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 ½ 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 teaspoon 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 teaspoon 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 ½ 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.