gluten free chicken teriyaki w rice noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 2.5 g
  • Cholesterol: 22.3 mg
  • Sodium: 452.9 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 9.4 g

View full nutritional breakdown of gluten free chicken teriyaki w rice noodles calories by ingredient
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Number of Servings: 4


    1 diced shallot
    1 carrot diced small
    1/2 cup baby bella mushrooms diced
    1/4 cup carmelized onions(I had some leftover, you could sub. raw chopped onions)
    1-2 cloves garlic, minced
    powdered ginger(or use raw ginger minced fine)
    1 tsp brown sugar, light
    1 1/2 tbsp gluten-free tamari soy sauce
    5 boneless skinless chicken tenderloins
    rice vermicelli


I don't cook the rice sticks according to package instructions. I boil 2 cups water, remove from heat, then add rice sticks and allow them to sit in the hot water for about 5 minutes, until al dente.


Cook tenders according to package instructions in a wok. Meanwhile, cook vermicelli according to directions, then drain. When chicken is nearly done add shallot, carrot, onions, and garlic(if using raw ginger, add now). I like to go through with a knife and cut the chicken into smaller pieces at this point too. Allow to cook for 3-5 minutes until shallot & onions are semi transparent and carrots are softened. add tamari, brown sugar and ground ginger and allow to reduce a bit(3-4 minutes). Add mushrooms and rice noodles, stir together until noodles are coated. Enjoy

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