Chicken Teriyaki Ramen
This chicken teriyaki ramen is the perfect flavorful dish with perfectly marinated chicken, gluten-free ramen noodles, and veggies.
Quick Overview
- Total time: 55 min
- Servings: 4
- Calories: 415 cal
- Protein per serving: 23g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, soy-free, anti-inflammatory
- Flavor notes: Flavorful and comforting
Table of contents
As I continue with my 2026 New Year’s resolution to eat more soup and bone broth, this chicken teriyaki ramen is exactly what I want. I love my brothy ginger chicken and rice recipe, but when I want a different spin on chicken and broth this is perfect! It’s warm and comforting, filled with flavor, protein, and nutrients.
Why You’ll Love This Chicken Teriyaki Ramen
- Warming and wholesome. What is more comforting then this warm, nutritious, and delicious bowl?
- Anti-inflammatory. Ginger is packed with health benefits, and is a great anti-inflammatory ingredient (source) and it tastes amazing in this dish.
Recipe Ingredients
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
How to Make Chicken Teriyaki Ramen
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Marinate the chicken.
Step two. Cook the chicken and set aside.
Step three. Saute the carrots and bok choy then add the garlic and ginger.
Step four. Add the broth and coconut aminos.
Step five. Cook the ramen. Remove from the heat.
Step six. Prepare four bowls, and add the broth, veggies and ramen into the separate bowls. Slice the chicken into strips and serve over the ramen bowls. Top with green onion to serve!
Other Gluten-Free Ramen Recipes to Try…
- Chicken & Broccoli Ramen Noodle Stir Fry
- Sheet Pan Beef and Broccoli Ramen
- Gluten Free Ramen Noodle Bake
If you tried these Chicken Teriyaki Ramen or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Chicken Teriyaki Ramen
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Ingredients
For the chicken
- 1 lb chicken thighs, boneless and skinless
- ⅓ cup coconut aminos
- 1 tbsp rice vinegar
- 2 tbsp coconut sugar
- 2 tsp avocado oil, plus extra for cooking the chicken
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 1 tsp onion powder
- Salt and pepper
For the ramen
- 1 tbsp avocado oil
- 1 medium carrot, cut into match sticks
- 1 head baby bok choy, see notes on prep
- 2 tsp ginger, grated
- 2 cloves garlic, grated
- 2 tbsp coconut aminos
- 6 cups chicken broth
- Salt and pepper
- 2 bricks gluten-free ramen
Instructions
- To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, coconut sugar, rice vinegar, ginger, garlic, onion powder, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour.
- To cook the chicken, using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat. Add the chicken and allow to cook for 3-4 minutes on each side, or until cooked through to 175 F. Set aside on a covered plate to keep warm.
- To cook the broth, heat the avocado oil over medium-low heat in a pot. Once the oil is shimmering, add the carrots and bok choy. Saute for 2-3 minutes and add the garlic and ginger. Saute for another minute before adding the broth and coconut aminos.
- To cook the ramen, Bring to a boil and add the ramen. Cook as directed on the package until the ramen is cooked through. Remove from the heat.
- Prepare four bowls, and ladel the broth, veggies and ramen into the separate bowls. Slice the chicken into strips and serve over the ramen bowls. Top with green onion to serve!
Notes
- To prep the baby bok choy, slice off the base and hand wash the leaves. Discard the base and add the leaves to your prepped veggies.
