Best One Pot Gluten Free Asian Chicken And Noodles Recipes

ONE-POT GLUTEN-FREE ASIAN CHICKEN AND NOODLES

One-Pot Gluten-Free Asian Chicken and Noodles image

Instead of take-out, make this one-pot dish with global flavors in your own kitchen. The whole dinner in one pot makes cleanup a snap!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size pieces
3 tablespoons gluten-free tamari sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup
2 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free rice noodles, broken
1 package (12 oz) fresh stir-fry vegetables (broccoli, carrots, snow peas)
1 tablespoon gluten-free cornstarch
1/4 cup cold water
1/2 cup gluten-free dry-roasted peanuts, crushed

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
Add soup and broth; heat to boiling over high heat. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
In small bowl, stir cornstarch and cold water until dissolved. Add to Dutch oven; stir to combine. Heat to boiling. Stir in remaining 2 tablespoons tamari sauce.
Spoon into shallow serving bowls; top with crushed peanuts.

Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 0 g

ONE-POT SESAME CHICKEN NOODLES

One-Pot Sesame Chicken Noodles image

Everything goes in the pot at once for this quick and easy Asian noodle dish that takes weeknight dinner to the next level. Just stir, and prepare to be impressed!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 carton (32 oz) Progresso™ chicken broth
6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
12 oz uncooked spaghetti, broken in half (from 1-lb box)
1 medium red bell pepper, cut in thin strips
3 green onions, thinly sliced on the bias, white and green parts separated
1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
4 tablespoons butter
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons chile garlic sauce
2 tablespoons chopped fresh cilantro leaves
1 tablespoon sesame seed

Steps:

In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Nutrition Facts : Calories 500, Carbohydrate 55 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g