why make this recipe
Chicken Teriyaki Noodles is a delicious and satisfying meal that combines tender chicken, colorful vegetables, and flavorful sauce over noodles. It’s quick and easy to make, perfect for busy weeknights. This recipe is not only tasty but also packed with nutrients, making it a great choice for the whole family.
how to make Chicken Teriyaki Noodles
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)
- 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
Directions:
- Cook the Noodles: Prepare the egg noodles or rice noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce: In a bowl, mix soy sauce, honey or maple syrup, rice vinegar, garlic, ginger, and the cornstarch mixture. Stir until well combined.
- Cook the Chicken: In a large pan, heat vegetable oil over medium-high heat. Add the sliced chicken breast and cook until it turns golden brown and is fully cooked, about 5-7 minutes.
- Add Vegetables: Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
- Combine Noodles and Sauce: Add the cooked noodles and the prepared sauce to the pan. Toss everything together, making sure the noodles are evenly coated in the sauce. Cook for an additional 2-3 minutes.
- Serve and Garnish: Remove from heat and garnish with sliced green onions and sesame seeds, if using. Serve hot.
how to serve Chicken Teriyaki Noodles
Serve Chicken Teriyaki Noodles hot in bowls. You can add extra green onions on top for color and flavor. It pairs well with a side salad or some steamed rice for a complete meal.
how to store Chicken Teriyaki Noodles
Place any leftover Chicken Teriyaki Noodles in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the noodles in a freezer-safe container for up to 2 months.
tips to make Chicken Teriyaki Noodles
- Make sure to slice the chicken and vegetables evenly for even cooking.
- You can adjust the sweetness of the sauce by using more or less honey or maple syrup.
- If you don’t have rice vinegar, apple cider vinegar works as a good substitute.
- Feel free to add more vegetables, like snap peas or zucchini, based on your preference.
variation
You can easily make this recipe vegetarian by substituting the chicken with tofu or tempeh. You can also use gluten-free noodles to accommodate dietary restrictions.
FAQs
1. Can I use other types of noodles?
Yes, you can use any type of noodles you prefer, such as udon or soba noodles. Just follow the cooking instructions on the package.
2. What can I add for extra protein?
If you want more protein, consider adding shrimp, beef, or even chickpeas for a vegetarian option.
3. Is this recipe spicy?
This recipe is not spicy. However, if you like some heat, you can add red pepper flakes or a drizzle of sriracha sauce before serving.
Chicken Teriyaki Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using tamari and gluten-free noodles), Protein-rich
Description
A quick and tasty meal combining tender chicken, colorful vegetables, and flavorful sauce over noodles.
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)
- 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
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Prepare the egg noodles or rice noodles according to the package instructions. Drain and set aside.
- In a bowl, mix soy sauce, honey or maple syrup, rice vinegar, garlic, ginger, and the cornstarch mixture. Stir until well combined.
- In a large pan, heat vegetable oil over medium-high heat. Add the sliced chicken breast and cook until it turns golden brown and is fully cooked, about 5-7 minutes.
- Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
- Add the cooked noodles and the prepared sauce to the pan. Toss everything together, making sure the noodles are evenly coated in the sauce. Cook for an additional 2-3 minutes.
- Remove from heat and garnish with sliced green onions and sesame seeds, if using. Serve hot.
Notes
Feel free to adjust the sweetness of the sauce with more or less honey or maple syrup. This dish is versatile; add any vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, teriyaki, noodles, quick meal, stir-fry, Asian cuisine, easy recipe