Baked Ramen Noodles & Chicken

Baked Ramen Noodles & Chicken

from unboundwellness.com
50 min

This gluten-free ramen noodle bake is the perfect easy weeknight recipe! It's soy-free, gluten-free, and simple to make.

Ingredients

  • 3/4 cup coconut aminos
  • 1/4 cup orange juice
  • 1 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 1 thumb ginger, minced
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 tablespoon arrowroot starch
  • 3 bricks gluten-free ramen
  • 1 cup frozen mixed vegetables
  • 1 lb chicken breast, cubed
  • Salt and pepper

Directions

  1. 1

    Preheat the oven to 375 F and grease an 8×8″ baking dish.

  2. 2

    To make the teriyaki sauce, combine the ingredients in a small pot and whisk well. Heat over medium-low heat for 4-5 minutes or until thick. If a thicker sauce is desired, combine about 1-2 tsp of arrowroot starch with chicken broth and add it to the sauce to thicken further. If a thinner sauce is desired, add a splash of chicken broth to thin out the sauce. Set aside.

  3. 3

    Soak the ramen in hot water for about 15 min or until soft. Separate with tongs and strain.

  4. 4

    Add the ramen to the baking dish along with the veggies, chicken breast, salt and pepper, and teriyaki sauce (reserving about 3-4 tbsp of the sauce on the side). Toss to coat.

  5. 5

    Bake in the oven for about 35 min, tossing halfway through. Chicken should be 165 F.

  6. 6

    Serve topped the reserved teriyaki sauce and with green onion.