Description
This Chicken Teriyaki Noodles recipe is a delicious and easy 30-minute meal featuring tender chicken breast, colorful stir-fried vegetables, and egg noodles tossed in a homemade, glossy teriyaki sauce. Perfect for a quick weeknight dinner, this dish combines savory, sweet, and tangy flavors with a satisfying mix of textures.
Ingredients
Scale
Main Ingredients
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1/4 cup sesame seeds (optional)
Teriyaki Sauce
- 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
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions. Once cooked, drain well and set aside to be combined later with the sauce and other ingredients.
- Cook Chicken: Heat vegetable oil in a large pan over medium-high heat. Add the sliced chicken breasts and cook for about 5–6 minutes until they are browned on all sides and fully cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add the sliced bell peppers, broccoli florets, and julienned carrot. Stir-fry the vegetables for about 3–4 minutes until they become slightly tender but still crisp.
- Prepare and Add Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and minced ginger. Pour this teriyaki sauce into the pan with the vegetables and bring the mixture to a gentle simmer.
- Thicken Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the pan to thicken the sauce. Stir continuously and cook for 1–2 minutes until the sauce becomes glossy and coats the vegetables evenly.
- Combine Chicken and Noodles: Return the cooked chicken back to the pan. Add the drained noodles and toss everything together thoroughly so that the noodles are evenly coated in the sauce and mixed well with the chicken and vegetables.
- Garnish and Serve: Finally, sprinkle sliced green onions and sesame seeds over the top as garnish before serving hot.
Notes
- For a gluten-free version, use tamari soy sauce and rice noodles.
- You can substitute honey with maple syrup for a vegan-friendly option, though the recipe is not fully vegan due to chicken.
- Add other vegetables like snap peas or mushrooms for variety.
- Adjust the sweetness by varying honey or syrup quantity to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
