Chicken Teriyaki Noodles
A delightful fusion of tender chicken, crisp vegetables, and a sweet-savory teriyaki sauce served over noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1/4 cup sesame seeds (optional)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch mixture. Set this sauce aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Add the bell peppers, broccoli, and carrot to the skillet. Stir-fry for another 3-4 minutes until the vegetables are vibrant and tender-crisp.
- Pour the sauce over the chicken and vegetables. Stir well to combine, allowing it to simmer for an additional 2-3 minutes until thickened.
- Toss the cooked noodles into the skillet, mixing everything thoroughly until the noodles are evenly coated with the sauce.
- Serve warm, garnished with green onions and sesame seeds, if desired.
Notes
For added flavor, consider marinating the chicken in teriyaki sauce for 30 minutes prior to cooking. Store leftovers in an airtight container for up to three days.
Find it online: https://www.mubrecipes.com/chicken-teriyaki-noodles/