Description
Asian Sesame Chicken Noodles with Vegetables is a wholesome, gluten-free one-pot meal ready in 25 minutes. Featuring tender chicken cubes, crisp broccoli, and flavorful shirataki or gluten-free rice noodles, tossed in a savory Asian-inspired sauce with hints of sesame, ginger, and a touch of spice. Perfect for an easy, healthy dinner that satisfies takeout cravings with fresh ingredients.
Ingredients
Chicken
- 1 lb or 2 medium pieces boneless skinless chicken breasts, cut into 1-inch cubes
- 1/8 teaspoon sea salt
- 1/4 teaspoon black pepper, or to taste
- 2 teaspoons sesame oil, divided
Noodles
- 8-9 ounces shirataki fettucine noodles (OR uncooked quarter inch thick gluten free dried PAD THAI STYLE rice noodles for non-low carb)
Vegetables
- 3 cups broccoli florets
- 1/2 bell pepper, cut into thin strips
- 3 cloves garlic, minced
- 1/2 teaspoon grated or minced fresh ginger
Sauce
- 3 Tablespoons olive oil, divided
- 3 Tablespoons coconut aminos (or low sodium soy sauce for NON-keto)
- 1.5 teaspoons fish sauce
- 1/2 teaspoon low carb sweetener of choice (optional, or coconut sugar for non-low carb)
- 1/4 teaspoon five spice powder (or 2 tablespoons Hoisin sauce for non-low carb)
- 1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)
- 1/4 teaspoon xanthan gum (optional, to thicken sauce; use 1 tablespoon arrowroot starch for non-low carb)
- 2-3 Tablespoons water, plus more as needed to thin out sauce
Optional Garnish
- Toasted sesame seeds
- Thinly sliced green onions
- Finely grated carrot ribbons
Instructions
- Prepare Chicken: Season the cubed chicken breasts with sea salt, black pepper, and 1/2 teaspoon of sesame oil. Set aside to marinate briefly.
- Prepare Noodles: Drain and rinse the shirataki noodles thoroughly, then set aside. If using gluten-free rice noodles, cook according to package instructions and drain.
- Cook Chicken: Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons of olive oil and sauté the chicken cubes until fully cooked, approximately 4-5 minutes. Remove the chicken from the pan and set aside on a plate.
- Sauté Vegetables: Return the pan to medium-high heat and add the remaining 1 1/2 tablespoons of olive oil. Add minced garlic, grated ginger, broccoli florets, and bell pepper strips. Cook for about 2-3 minutes until the vegetables are crisp-tender.
- Make Sauce & Combine: In a bowl, whisk together coconut aminos, fish sauce, sweetener (if using), remaining 1/2 teaspoon sesame oil, xanthan gum (if using), and 2-3 tablespoons water. Pour this sauce mixture into the skillet with the vegetables. Return cooked chicken and prepared noodles to the pan. Stir well to combine and allow the sauce to bubble and thicken, coating all ingredients evenly.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, and red chili flakes or Sriracha sauce if desired. Serve the dish hot, garnished with toasted sesame seeds, sliced green onions, and grated carrot ribbons if using.
Notes
- Shirataki noodles are low-carb and gluten-free; those preferring a traditional texture can substitute with gluten-free rice noodles.
- Adjust the level of spice using red chili flakes or Sriracha according to your preference.
- The xanthan gum or arrowroot starch helps thicken the sauce but can be omitted if a thinner sauce is preferred.
- For a non-low-carb version, substitute coconut aminos with low sodium soy sauce and sweetener with coconut sugar.
- Ensure to rinse shirataki noodles well to reduce their natural odor before cooking.
- Feel free to add other vegetables like snap peas or carrots for extra crunch and nutrition.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
