Description
Enjoy a delicious and flavorful meal with these Chicken Teriyaki Noodles. Tender chicken slices stir-fried with colorful veggies and served over noodles, all coated in a sweet and savory teriyaki sauce.
Ingredients
Units
Scale
For the Noodles:
- 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)
For the 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 Noodles: Boil noodles according to package instructions, drain, and set aside.
- Prepare Chicken: In a large skillet, heat oil over medium-high heat. Add chicken slices and cook until browned. Remove from skillet and set aside.
- Cook Veggies: In the same skillet, stir-fry bell peppers, broccoli, carrot, and green onions until tender-crisp.
- Make Teriyaki Sauce: In a small bowl, mix soy sauce, honey, rice vinegar, cornstarch mixture, garlic, and ginger. Pour over veggies in the skillet.
- Combine Everything: Add chicken back to the skillet, toss to coat in the sauce. Serve over noodles, garnished with sesame seeds if desired.
Notes
- You can customize the veggies based on your preferences, such as adding mushrooms or snow peas.
- For a spicier kick, add red pepper flakes or sriracha to the teriyaki sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg