Skip to Content
Menu

One-Pot Gluten-Free Asian Chicken and Noodles

  • Save Recipe
  • Prep 10 min
  • Total 25 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
By Betty Crocker Kitchens
Updated Nov 17, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Garnish

  • 1/2 cup gluten-free dry-roasted peanuts, crushed
Make With
Progresso Broth

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Spoon into shallow serving bowls; top with crushed peanuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute 2 cups frozen mixed vegetables for fresh stir-fry vegetables in a pinch.
  • tip 2
    This recipe is a great way to use up leftover deli rotisserie chicken. Decrease the cooking time on the chicken to 2 minutes.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

450 Calories, 15g Total Fat, 32g Protein, 44g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1060mg
44%
Potassium
510mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
15%
Sugars
2g
Protein
32g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved