Description
This Teriyaki Chicken & Rice Noodle Bowl is a quick, wholesome meal that brings families together with its sweet and savory flavors. Enjoy tender chicken, vibrant vegetables, and chewy rice noodles in a homemade teriyaki sauce that elevates this comforting dish.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 ounces (225g) rice noodles
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1/2 cup green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Begin by preparing the teriyaki sauce. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey (or brown sugar), 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 cloves minced garlic, and 1 tablespoon minced ginger until smooth. Set aside.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water until dissolved. This will thicken your sauce later. Set this aside as well.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (about 1-2 minutes), season your 1 pound of chicken with salt and pepper. Add the chicken to the skillet.
- Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Avoid flipping the chicken too often; let it sear to develop a nice crust.
- Remove the chicken from the skillet and allow it to rest for 5 minutes. This helps retain juices, ensuring it's tender and flavorful.
- While the chicken rests, prepare the rice noodles according to package instructions. This usually takes about 4-6 minutes. Drain and set aside when done.
- In the same skillet you used for the chicken, add the prepared teriyaki sauce and bring it to a simmer over medium heat. Add the cornstarch mixture and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats the back of a spoon.
- Slice the rested chicken into strips and return it to the skillet with the sauce. Toss to coat the chicken evenly in the teriyaki sauce, cooking for an additional 2 minutes.
- In a large serving bowl, combine the cooked rice noodles, 2 cups of broccoli florets, 1 thinly sliced red bell pepper, and 1 julienned carrot. Toss them together to mix the flavors.
- Finally, top the vegetable and noodle mixture with the teriyaki chicken, garnishing with 1/2 cup chopped green onions, 1 tablespoon sesame seeds, and optional chopped cilantro. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: To avoid overcooking the chicken, use a meat thermometer to check for doneness. A non-stick skillet is ideal for cooking the chicken and making the sauce. Feel free to adjust the sweetness of the teriyaki sauce by adding more honey or brown sugar to taste.