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Chicken Teriyaki Noodles

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A flavorful dish combining tender chicken, vibrant vegetables, and a savory-sweet teriyaki sauce served over noodles.

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 according to the package instructions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
  3. While the chicken cooks, whisk together soy sauce, honey or maple syrup, rice vinegar, garlic, and ginger in a bowl.
  4. Add the sliced bell peppers, broccoli florets, and julienned carrot to the skillet. Stir-fry for 3-5 minutes until the vegetables begin to soften.
  5. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
  6. Add the cornstarch mixture to thicken the sauce, stirring well.
  7. Add the cooked noodles to the skillet, tossing everything together until well combined and heated through.
  8. Serve hot, garnished with sliced green onions and sesame seeds if desired.

Notes

Prep ahead by slicing chicken and chopping vegetables to save time. Experiment with different vegetables for variety.

Nutrition

Find it online: https://sousviderecipe.com/chicken-teriyaki-noodles/