Best 4 One Pot Gluten Free Asian Chicken And Noodles Recipes

If you're looking for a quick and easy one-pot gluten-free Asian chicken and noodles recipe that's packed with flavor, you've come to the right place. This simple dish is made with just a handful of ingredients and can be on the table in under 30 minutes. The chicken is tender and juicy, the noodles are perfectly cooked, and the sauce is rich and flavorful. Best of all, this recipe is naturally gluten-free, so it's perfect for those with celiac disease or gluten sensitivities.

Here are our top 4 tried and tested 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 GLUTEN-FREE CHICKEN TETRAZZINI

One-Pot Gluten-Free Chicken Tetrazzini image

This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
8 oz sliced mushrooms
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz dried gluten-free spaghetti noodles, broken
1 can (18.5 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups chopped cooked chicken breast
4 oz gluten-free cream cheese, cut into chunks
1 teaspoon garlic salt
1/8 teaspoon pepper
1 cup frozen sweet peas, thawed
1 cup gluten-free shredded Italian cheese blend (4 oz)
1 cup Corn Chex™ cereal, coarsely crushed

Steps:

Heat oven to 375°F.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
Bake about 15 minutes or until bubbly.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

SZECHUAN CHICKEN AND NOODLES

Szechuan Chicken and Noodles image

Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.

Yield 6

Number Of Ingredients 10

Ingredients

1 (13.25 ounce) package linguine noodles
2 Tablespoons butter
4 boneless skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons olive oil
1 yellow onion (diced)
2 green bell peppers (diced)
1 3/4 cups teriyaki sauce
2 teaspoons minced garlic
1 teaspoon paprika
2 cups broccoli florets (steamed)

Steps:

Cook the linguine noodles according to the directions on the package.
In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
Remove the chicken from the skillet and set aside.
In the same skillet, add olive oil over medium heat.
Add the onion and bell pepper and saute until soft (about 8 minutes).
Once the vegetables are done, add the cooked chicken back to the skillet.
Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
Fold in steamed broccoli.
When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
Stir to combine and serve.

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

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook the chicken until it is cooked through but still tender.
Use a Good Quality Soy Sauce: Soy sauce is a key ingredient in this dish, so it is important to use a good quality soy sauce. Look for a soy sauce that is made with natural ingredients and has a rich flavor.
Adjust the Spice Level: This dish can be made as spicy or mild as you like. If you like spicy food, add more red pepper flakes or chili powder. If you prefer a milder dish, reduce the amount of red pepper flakes or chili powder.

Conclusion:

This one-pot gluten-free Asian chicken and noodles dish is a quick and easy meal that is perfect for busy weeknights. The dish is packed with flavor and can be made with a variety of ingredients, so you can easily customize it to your liking. Whether you are a fan of Asian food or are just looking for a new and exciting dish to try, this one-pot gluten-free Asian chicken and noodles dish is sure to please.