Description
Delicious and easy Chicken Teriyaki Noodles recipe that combines tender chicken, colorful vegetables, and flavorful teriyaki sauce, all tossed with noodles. A satisfying Asian-inspired dish perfect for a quick weeknight dinner.
Ingredients
Noodles:
- 8 ounces egg noodles or rice noodles
For the Chicken:
- 1 pound boneless, skinless chicken breasts, sliced
Vegetables:
- 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)
Teriyaki Sauce:
- 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 (to thicken)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Cook the Noodles: Begin by cooking the noodles according to package instructions. Drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, minced ginger, and cornstarch mixture. Set aside.
- Cook the Chicken: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked and golden brown.
- Add Vegetables: Add the sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet, then pour the teriyaki sauce over everything. Toss to combine and cook for an additional 2-3 minutes until heated through.
- Serve and Garnish: Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Fat: 10g
- Carbohydrates: 60g
- Protein: 30g
