Chicken Teriyaki Rice Noodles.
Try this easy and tasty gluten free teriyaki noodle recipe. It's such an easy week night meal!
Ingredients
- 2 cloves garlic minced
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into chunks
- 1 red pepper sliced thin
- 1 green pepper sliced thin
- 2 Tablespoons white wine
- ½ cup honey
- ½ cup tamari sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- 4 ounces rice stick noodles
Instructions
- In a large skillet cook the garlic and chicken breast in the olive oil over medium heat.
- Place the rice sticks in a large bowl and pour very hot water over them. Set aside to soak for about 10-15 minutes. Stir occasionally.
- Once the chicken is almost cooked through, add the sliced peppers and cook for about five minutes.
- Add the white wine, honey, garlic powder, onion powder, pepper, and red pepper flakes. Reduce heat to medium low and stir often.
- Cook for about 5 minutes. Drain the rice noodles and add to the pan. Stir well and cook for a few minutes to let the noodles absorb the sauce.
- Serve immediately.
Notes
Store leftovers in an airtight container in the fridge. They should stay fresh for 3-4 days.
Nutrition
Calories: 438kcalCarbohydrates: 65gProtein: 29gFat: 6gSaturated Fat: 1gCholesterol: 72mgSodium: 1812mgPotassium: 626mgFiber: 2gSugar: 37gVitamin A: 1150IUVitamin C: 63.9mgCalcium: 25mgIron: 1.7mg
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