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Chicken Teriyaki Noodles

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A comforting bowl of Chicken Teriyaki Noodles, filled with flavors that bring warmth and joy to the palate.

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 (to thicken)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced

Instructions

  1. Cook the noodles: Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions until tender but still slightly firm (al dente). Drain and set aside.
  2. Prepare the sauce: In a bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, garlic, ginger, and cornstarch mixture until well combined.
  3. Cook the chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and sauté for about 5-7 minutes until cooked through and nicely browned.
  4. Add vegetables: Toss in the bell peppers, broccoli, and julienned carrot, stirring constantly for about 3-4 minutes until vibrant and tender yet still crisp.
  5. Combine noodles and sauce: Add the cooked noodles to the skillet, pouring the prepared sauce over the top. Toss everything together until evenly coated, and the sauce thickens just slightly.
  6. Serve and garnish: Plate the Chicken Teriyaki Noodles and sprinkle with sliced green onions and sesame seeds if desired. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or additional soy sauce.

Nutrition

Find it online: https://www.nailzspa.com/chicken-teriyaki-noodles-recipe/

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