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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- 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.
- Once the vegetables are cooked, return the chicken to the skillet. Stir everything together to combine.
- 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.
- 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.
- 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.
- Now its 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.
- 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.
- 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.
- Once everything is ready, remove the skillet from the heat. Transfer the Chicken Teriyaki Noodles to a large serving platter or individual bowls.
- 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