One-Pot Asian Chicken and Noodles

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One-Pot Asian Chicken and Noodles

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  • 2 Tablespoons Sesame Oil or vegetable oil
  • 4 Chicken Breasts boneless, skinless, cur into bite-size pieces
  • 3 Tablespoons gluten-free soy sauce
  • 1 Teaspoon Ginger ground
  • 1/2 Teaspoon Garlic Powder
  • 1 Can Progresso Vegetable Classics French Onion Soup
  • 2 Cups Progresso Chicken Broth
  • 8 Ounces Rice Noodles dried, broken
  • 12 Ounces Stir Fly Vegetables broccoli, carrots, snow peas
  • 1 Tablespoon Cornstarch
  • 1/4 Cup Water cold
  • 1/2 Cup Peanuts dry-roasted, crushed


  1. In 4-quart Dutch oven, heat oil over medium-high heat.
  2. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center.
  3. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
  4. Add soup and broth; heat to boiling over high heat.
  5. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
  6. In small bowl, stir cornstarch and cold water until dissolved.
  7. Add to Dutch oven; stir to combine. Heat to boiling.
  8. Stir in remaining 2 tablespoons tamari sauce.
  9. Spoon into shallow serving bowls; top with crushed peanuts.
One-Pot Asian Chicken and Noodles
Nutrition Facts
One-Pot Asian Chicken and Noodles
Amount Per Serving
Calories 457 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 108mg 36%
Sodium 1563mg 65%
Potassium 548mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 45g 90%
Vitamin A 29%
Vitamin C 14%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.