Chicken and Broccoli Noodle Bowls Recipe

Name: Chicken and Broccoli Noodle Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Water; 1/4 cups Coconut Milk; 1/2 cups Rice Wine Vinegar; 3/4 cups Cashew Butter (peanut Butter Or Almond Butter May Be Substituted); 2 Tablespoons Tamari (soy Sauce May Be Substituted); 1 Tablespoon Lime Juice; 1 Tablespoon Fresh Cilantro, Finely Minced; 1/2 cups Canola Oil; 1/4 teaspoons Black Pepper; 1/4 teaspoons Cumin; 1 teaspoon Red Pepper Flakes; 8 ounces, weight Rice Noodles; 1/2 teaspoons Salt; 4 cups Broccoli, Steamed; 1 pound Boneless, Skinless Chicken Breast, Cooked Through And Chopped; 1 cup Cashews, Loosely Chopped (almonds Or Peanuts May Be Substituted); 1 Tablespoon Fresh Cilantro (garnish); 1 Tablespoon Sesame Seeds (garnish)

Servings: persons

1/4 cups Water
1/4 cups Coconut Milk
1/2 cups Rice Wine Vinegar
3/4 cups Cashew Butter (peanut Butter Or Almond Butter May Be Substituted)
2 Tablespoons Tamari (soy Sauce May Be Substituted)
1 Tablespoon Lime Juice
1 Tablespoon Fresh Cilantro, Finely Minced
1/2 cups Canola Oil
1/4 teaspoons Black Pepper
1/4 teaspoons Cumin
1 teaspoon Red Pepper Flakes
8 ounces, weight Rice Noodles
1/2 teaspoons Salt
4 cups Broccoli, Steamed
1 pound Boneless, Skinless Chicken Breast, Cooked Through And Chopped
1 cup Cashews, Loosely Chopped (almonds Or Peanuts May Be Substituted)
1 Tablespoon Fresh Cilantro (garnish)
1 Tablespoon Sesame Seeds (garnish)

1
Begin by preparing your vinaigrette.
2
In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes.
3
Whisk vigorously until the dressing is smooth.
4
Set aside.
5
The dressing may be made ahead of time, covered and refrigerated until you are ready to use.
6
Bring a large pot of water to a rolling boil.
7
Season with salt and add the rice noodles.
8
Cook for 4-5 minutes or until tender.
9
Drain and rinse with cold water.
10
Set aside.
11
Assemble your bowls by placing rice noodles on the bottom and top with broccoli and chicken.
12
Drizzle the dressing on top and garnish with cashews, cilantro and sesame seeds.
13
Serve and enjoy!

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cups Water, 1/4 cups Coconut Milk, 1/2 cups Rice Wine Vinegar, 3/4 cups Cashew Butter (peanut Butter Or Almond Butter May Be Substituted), and more.

Yes, Chicken and Broccoli Noodle Bowls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Broccoli Noodle Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions