Description
Enjoy delicious Chicken Teriyaki Noodles made with tender chicken and fresh veggies. Try this easy recipe tonight for a flavorful meal!
Ingredients
Scale
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 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
- 1/4 cup sesame seeds (optional)
Instructions
- Boil a large pot of water.
- Add the egg noodles or rice noodles and cook according to package instructions until al dente.
- Drain the noodles and set aside.
- In a skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
- Add the sliced chicken breasts to the pan.
- Cook until browned and cooked through, about 5-7 minutes.
- To the skillet with chicken, add sliced bell peppers, broccoli florets, carrot, and green onions.
- Stir-fry for about 3-5 minutes until vegetables are tender but crisp.
- In a separate bowl, whisk together soy sauce (or tamari), honey (or maple syrup), rice vinegar, garlic, ginger, and cornstarch mixture.
- Pour this sauce over the chicken and vegetables in the skillet.
- Stir well to coat all ingredients evenly with the sauce.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Toss cooked noodles into the skillet with chicken and vegetables.
- Mix everything thoroughly until heated through.
- Garnish with sesame seeds if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 480
- Sugar: 12g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg