Description
A quick and flavorful dish featuring tender chicken and noodles coated in a sweet-savory teriyaki sauce with crisp vegetables.
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)
- 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 according to package instructions. Drain and set aside.
- Heat oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same pan, add bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes until slightly tender.
- In a small bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger. Pour into the pan with vegetables and bring to a simmer.
- Add cornstarch mixture to thicken the sauce. Cook for 1-2 minutes until glossy.
- Return chicken to the pan. Add cooked noodles and toss to coat evenly with sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use tamari for a gluten-free version.
- Adjust honey for desired sweetness.
- Add chili flakes for heat if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 12g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken teriyaki noodles, quick dinner, stir-fry noodles, teriyaki chicken