Description
Discover how to make Quick and Flavorful Chicken Teriyaki Noodles with our step-by-step guide. Perfect for a delicious meal in minutes that the whole family will love!
Ingredients
- 2–3 cup (720 ml) s broccoli florets
- 2 tablespoon (30 ml) s extra virgin olive oil, divided
- Kosher salt and ground black pepper
- 1 pound (454 g) boneless, skinless chicken thighs
- 1/2 tablespoon (8 ml) butter (regular or plant-based)
- 1/2 box fettuccine noodles
- 1 1/2 cup (360 ml) s teriyaki sauce (store-bought or homemade teriyaki sauce, more or less as desired)
- Serving suggestions: sesame seeds, chopped green onions, red jalapeño slices
Instructions
- Prepare: Set your oven to 425 degrees F to heat up.
- Bake Broccoli: In a large bowl, mix the broccoli florets with 1 tablespoon of olive oil and a pinch of kosher salt. Arrange them in a single layer on a baking tray and roast for 10-15 minutes until they are tender.
- Boil Noodles: Fill a large pot with water and bring it to a boil. Add the fettuccine noodles and cook them until they are al dente, as per the instructions on the package, then drain.
- Cook Chicken: In the meantime, coat the chicken thighs with 1 tablespoon of olive oil, and season both sides with salt and pepper. Place a large skillet over medium-high heat, melt the butter, and brown the chicken thighs for 2-3 minutes on each side. Lower the heat to medium and continue cooking until the thickest part of the chicken reaches 160 degrees F internally; it will rise to 165 degrees F as it rests.
- Relax & Cut: Move the cooked chicken thighs to a cutting board and let them rest for 5 minutes, then slice into strips or small pieces.
- Mix: Add the noodles back to the skillet with the chicken, roasted broccoli, and your desired amount of teriyaki sauce. Mix everything together. Serve immediately with sesame seeds and chopped green onions for garnish.
- Enjoy: Serve right away and savor your meal!
Notes
- Ensure broccoli florets are uniform in size for even roasting with olive oil and saltnStir fettuccine occasionally while boiling to prevent stickingnLet cooked chicken thighs rest for 5 minutes to keep juices before slicing
