Description
This incredible Chicken Teriyaki Noodles recipe is a quick and flavorful Asian-inspired dish perfect for any weeknight dinner. It combines tender chicken, crisp vegetables, and savory noodles coated in a homemade teriyaki sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced thinly
- 8 oz egg noodles or your choice of noodles
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, green, or yellow)
- 1 cup broccoli florets
- 2 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons of water
- Sesame seeds, for garnish (optional)
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, and ginger. Mix in the cornstarch mixture and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the sliced chicken and sauté until golden brown and cooked through, about 6-8 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add bell peppers and broccoli. Sauté for about 3-4 minutes until the veggies are tender-crisp.
- Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Let the mixture simmer for another 2-3 minutes until the sauce thickens.
- Add the cooked noodles to the skillet, tossing to combine and ensuring the noodles are coated in the sauce.
- Stir in sliced green onions just before serving for a fresh flavor.
- Transfer to serving plates and garnish with sesame seeds if desired.
Notes
- Use fresh vegetables for the best flavor and texture.
- Adjust the cornstarch amount for your preferred sauce thickness.
- Add red pepper flakes or hot sauce for a spicier kick.
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Experiment with different noodles like rice noodles, udon noodles, or zucchini noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The dish can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg