Ingredients
Units
Scale
For the teriyaki sauce
- 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
For the ramen bake
- 3 bricks gluten-free ramen
- 1 cup frozen mixed vegetables
- 1 lb chicken breast, cubed
- Salt and pepper
Instructions
- Preheat the oven to 375 F and grease an 8×8″ baking dish.
- 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.
- Soak the ramen in hot water for about 15 min or until soft. Separate with tongs and strain.
- 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.
- Bake in the oven for about 35 min, tossing halfway through. Chicken should be 165 F.
- Serve topped the reserved teriyaki sauce and with green onion.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 35
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian Inspired
Nutrition
- Calories: 389
- Fat: 4.2g
- Carbohydrates: 55.2g
- Fiber: 2.7g
- Protein: 30.9g