Description
A quick, flavorful chicken teriyaki noodles recipe featuring tender chicken, vibrant vegetables, and a delicious sweet and savory sauce.
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
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes.
- Whisk together in a bowl the soy sauce, honey or maple syrup, rice vinegar, garlic, and ginger.
- Add the sliced bell peppers, broccoli florets, and julienned carrot to the skillet, stir-frying for 3-5 minutes until they begin to soften.
- Pour the sauce mixture over the chicken and vegetables, stirring to coat evenly.
- Add the cornstarch mixture to the skillet, stirring well to thicken the sauce slightly.
- Add the cooked noodles to the skillet and toss everything together until all ingredients are well combined and the noodles are heated through.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
Use fresh vegetables for better flavor and nutrition. Consider adding sesame seeds for crunch or red pepper flakes for heat.
