Description
Savor the vibrant flavors of Chicken Teriyaki Noodles, featuring tender chicken, fresh vegetables, and flavorful noodles tossed in a savory teriyaki sauce. This quick and easy dish is perfect for a weeknight dinner, delivering a delicious and satisfying meal in just 35 minutes!
Ingredients
Scale
- 8 oz. egg noodles or rice noodles
- 1 lb. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds for garnish (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Boil a large pot of water. Add the egg noodles or rice noodles and cook according to package instructions (4-6 minutes for egg noodles, 6-8 minutes for rice noodles). Drain and rinse under cold water. Set aside.
- In a medium bowl, mix soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil. Add chicken pieces, ensuring they are well coated. Marinate for at least 15-30 minutes (or longer for enhanced flavor).
- Wash and chop broccoli into small florets, slice red bell pepper, and trim snap peas. Mince garlic and ginger, and chop green onions, separating the white parts from the green tops.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C). Remove chicken and set aside.
- In the same skillet, add more oil if needed, then sauté minced garlic and ginger for about 30 seconds. Add broccoli, red bell pepper, and snap peas, stir-frying for 3-4 minutes until tender-crisp. Add white parts of green onions and stir-fry for another minute.
- Return cooked chicken to the skillet. Pour remaining marinade over chicken and vegetables, stirring to combine. Bring to a gentle simmer. Add cornstarch mixed with water, stirring constantly until sauce thickens (about 1-2 minutes).
- Gently fold in cooked noodles, ensuring they are well coated with sauce and mixed with chicken and vegetables. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and serve hot, garnished with green tops of chopped green onions, sesame seeds, and fresh cilantro if desired.
Notes
- For added flavor, consider including other vegetables like carrots, mushrooms, or baby corn.
- For a spicier kick, add red pepper flakes or a drizzle of sriracha sauce.
- Substitute chicken with tofu or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes