Chicken Teriyaki Noodles Dish: A Delicious and Easy Recipe to Try Today

Chicken Teriyaki Noodles Dish is a delightful fusion of flavors that brings the essence of Japanese cuisine right to your kitchen. As I prepared this dish for the first time, I was instantly captivated by the rich, savory aroma of the teriyaki sauce mingling with tender chicken and perfectly cooked noodles. This recipe not only satisfies your taste buds but also offers a glimpse into the cultural significance of teriyaki, which has been a beloved cooking method in Japan for centuries.

People adore Chicken Teriyaki Noodles Dish for its perfect balance of sweet and savory flavors, combined with a satisfying texture that makes each bite a joy. The convenience of this dish is another reason it has become a household favorite; it can be whipped up in under 30 minutes, making it ideal for busy weeknights or a quick lunch. Join me as we explore this delicious recipe that is sure to become a staple in your culinary repertoire!

this Recipe

Ingredients:

• 8 oz (225g) of egg noodles or rice noodles
• 1 lb (450g) of boneless, skinless chicken thighs or breasts, sliced into thin strips
• 2 tablespoons of vegetable oil
• 1 cup of broccoli florets
• 1 red bell pepper, sliced
• 1 cup of snap peas
• 3 green onions, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1/4 cup of soy sauce
• 1/4 cup of teriyaki sauce
• 1 tablespoon of honey or brown sugar
• 1 tablespoon of sesame oil
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water (optional, for thickening)
• Sesame seeds for garnish

Preparing the Noodles

1. Start by boiling a large pot of water. Once it reaches a rolling boil, add the egg noodles or rice noodles. Cook according to the package instructions, usually around 4-6 minutes for egg noodles or 6-8 minutes for rice noodles.
2. While the noodles are cooking, stir occasionally to prevent them from sticking together. Once they are al dente, drain them in a colander and rinse under cold water to stop the cooking process. Set aside.

Marinating the Chicken

1. In a medium bowl, combine the soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil. This will be your marinade.
2. Add the sliced chicken to the marinade, ensuring each piece is well coated. Let it marinate for at least 15-20 minutes. If you have more time, marinating for up to an hour in the refrigerator will enhance the flavor even more.

Preparing the Vegetables

1. While the chicken is marinating, prepare your vegetables. Wash and chop the broccoli into small florets, slice the red bell pepper into thin strips, and trim the ends of the snap peas.
2. Chop the green onions, separating the white parts from the green tops, as we will use them at different stages of cooking.
3. Mince the garlic and grate the fresh ginger. Having all your ingredients prepped and ready will make the cooking process smoother.

Cooking the Chicken

1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken strips in a single layer. Avoid overcrowding the pan; you may need to cook in batches.
2. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
3. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Leave any remaining oil and juices in the pan for the next step.

Stir-Frying the Vegetables

1. In the same skillet, add the white parts of the green onions, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
2. Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp. You want them to retain some crunch for texture.
3. If you prefer your vegetables softer, you can add a splash of water to the pan and cover it for a minute to steam them slightly.

Combining Everything

1. Once the vegetables are cooked to your liking, return the cooked chicken to the skillet. Stir everything together to combine.
2. If you want a thicker sauce, add the cornstarch mixed with water at this point. Stir well to incorporate it into the dish. The sauce will thicken as it cooks for another minute or two.
3. Add the cooked noodles to the

   Conclusion:

   In summary, this Chicken Teriyaki Noodles dish is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of Asian-inspired cuisine. The combination of tender chicken, perfectly cooked noodles, and a rich, savory teriyaki sauce creates a delightful harmony that is sure to please your taste buds and impress your family or guests. For serving suggestions, consider adding a sprinkle of sesame seeds and sliced green onions on top for an extra pop of color and flavor. You can also toss in some fresh vegetables like bell peppers, snap peas, or broccoli to enhance the dish’s nutritional value and add a satisfying crunch. If you’re feeling adventurous, try swapping out the chicken for shrimp or tofu to cater to different dietary preferences. I wholeheartedly encourage you to give this Chicken Teriyaki Noodles recipe a try! It’s not only simple to prepare but also incredibly versatile, allowing you to customize it to your liking. Once you’ve made it, I would love to hear about your experience—feel free to share your thoughts, variations, or any tips you discovered along the way. Cooking is all about creativity and sharing, so let’s inspire each other in the kitchen! Enjoy your culinary adventure with this delicious Chicken Teriyaki Noodles dish! Print
   

   Chicken Teriyaki Noodles Dish: A Delicious and Easy Recipe to Try Today

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   • Author: Maria
   • Total Time: 35 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Savor the flavors of this Chicken Teriyaki Noodles dish, featuring tender chicken, fresh vegetables, and noodles tossed in a rich teriyaki sauce. It’s a quick and satisfying meal perfect for busy weeknights!

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   Ingredients

   Scale 1x2x3x

   • 8 oz (225g) egg noodles or rice noodles
   • 1 lb (450g) 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, grated
   • 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 (optional, for thickening)
   • Sesame seeds for garnish

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   Instructions

   1. Start by boiling a large pot of water. Once it reaches a rolling boil, add the egg noodles or rice noodles. Cook according to the package instructions, usually around 4-6 minutes for egg noodles or 6-8 minutes for rice noodles.
   2. While the noodles are cooking, stir occasionally to prevent them from sticking together. Once they are al dente, drain them in a colander and rinse under cold water to stop the cooking process. Set aside.
   3. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Make sure the oil is hot before adding the chicken.
   4. Add the bite-sized pieces of chicken to the skillet in a single layer. Let them sear for about 3-4 minutes without stirring, allowing them to develop a nice golden-brown color.
   5. Once the chicken is browned, stir it around and cook for an additional 3-4 minutes until fully cooked through. The internal temperature should reach 165°F (75°C).
   6. Remove the cooked chicken from the skillet and set it aside on a plate. This will help keep it juicy while you prepare the vegetables.
   7. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
   8. Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp. You want them to retain some crunch for texture.
   9. Once the vegetables are cooked, return the chicken to the skillet. Stir everything together to combine.
   10. In a small bowl, whisk together the soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil. This will be the flavorful sauce that brings everything together.
   11. If you prefer a thicker sauce, mix the cornstarch with water in a separate bowl until smooth. Add this mixture to the sauce and stir well.
   12. Pour the sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly. Let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
   13. Now it’s time to add the cooked noodles to the skillet. Gently toss the noodles with the chicken and vegetables, ensuring that they are well coated with the teriyaki sauce.
   14. Continue to cook for an additional 2-3 minutes, stirring frequently. This will help the noodles absorb the flavors of the sauce and heat through.
   15. Once everything is heated and well combined, taste and adjust the seasoning if necessary. You can add a splash more soy sauce or a pinch of salt if you like.
   16. Once everything is ready, remove the skillet from the heat. Transfer the Chicken Teriyaki Noodles to a large serving platter or individual bowls.
   17. Garnish with sesame seeds and chopped green onions before serving.

   Notes

   • Feel free to customize the vegetables based on your preference or what you have on hand.
   • For a vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

   • Prep Time: 15 minutes
   • Cook Time: 20 minutes