Description
A quick and tasty meal combining tender chicken, colorful vegetables, and flavorful sauce over noodles.
Ingredients
Scale
- 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