Chicken Teriyaki and Vegetables

This chicken teriyaki noodle dish transforms simple ingredients into a restaurant-worthy meal in just 30 minutes. The combination of tender chicken, crisp vegetables, and silky noodles coated in a homemade teriyaki sauce creates the perfect balance of sweet and savory flavors that will satisfy your takeout cravings without leaving home.

I created this recipe when my family was craving our favorite Japanese restaurant but we were snowed in for the weekend. It was such a hit that it's now part of our regular dinner rotation, especially when I need something quick that everyone will happily devour.

Ingredients

• Egg noodles or rice noodles: Form the foundation of this dish absorb the delicious sauce perfectly
• Boneless skinless chicken breasts: Provide lean protein look for free range if possible
• Bell peppers: Add sweetness and crunch choose different colors for visual appeal
• Broccoli florets: Offer nutritional value and hold the sauce beautifully
• Julienned carrots: Contribute natural sweetness and vibrant color
• Green onions: Provide a mild onion flavor and fresh garnish
• Sesame seeds: Add a nutty crunch and visual appeal
• Soy sauce: Forms the savory base of the teriyaki sauce choose low sodium if preferred
• Honey or maple syrup: Balances the saltiness with natural sweetness
• Rice vinegar: Adds brightness and acidity to cut through the richness
• Cornstarch: Creates the signature thickness of teriyaki sauce
• Fresh garlic and ginger: Provide aromatic depth always use fresh for best flavor

Step-by-Step Instructions

Cook the Noodles:

Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add your noodles and cook according to package directions until al dente usually 4 to 7 minutes. Be careful not to overcook as they will continue cooking slightly when added to the sauce later. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking.

Prepare the Sauce:

Combine all sauce ingredients in a bowl starting with soy sauce then adding honey rice vinegar garlic and ginger. Whisk thoroughly before adding the cornstarch slurry last. The cornstarch mixture should be completely smooth before adding to prevent lumps in your final sauce. This homemade version allows you to control sweetness and saltiness precisely.

Cook the Chicken:

Heat your wok or large skillet until very hot before adding oil. This prevents sticking and promotes browning. Add chicken pieces in a single layer allowing space between pieces. Let them cook undisturbed for 2 minutes before stirring to develop golden edges. Continue cooking until just done about 5 more minutes. Properly cooked chicken should be firm but still juicy.

Add Vegetables:

Keep your heat high when adding vegetables to maintain the crisp texture. Add firmer vegetables like broccoli and carrots first giving them a 1 minute head start before adding bell peppers. Stir constantly during this phase to ensure even cooking without burning. The vegetables should brighten in color but retain some crispness.

Combine Noodles and Sauce:

Lower heat to medium before adding noodles to prevent sauce from reducing too quickly. Pour sauce around the edges of the pan rather than directly on ingredients to ensure even distribution. Toss everything continuously using tongs to coat every noodle and vegetable piece. Allow the sauce to bubble gently and thicken which takes about 2 minutes.

Serve and Garnish:

Transfer to serving dishes while still hot. Sprinkle fresh green onions and sesame seeds generously over the top just before serving to maintain their texture and appearance. The heat from the dish will slightly wilt the green onions releasing their flavor while maintaining some crispness.

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The fresh ginger is truly the secret ingredient that elevates this dish from good to extraordinary. I remember the first time my daughter tried this recipe she immediately identified the ginger as what made it taste just like our favorite restaurant version. Now I always keep fresh ginger root in my freezer so I can easily grate some whenever making Asian inspired dishes.

Make Ahead Options

This teriyaki noodle dish can be partially prepped ahead to make weeknight cooking even faster. Slice all vegetables and chicken up to 24 hours in advance and store separately in airtight containers in the refrigerator. You can also mix the sauce ingredients ahead of time except for the cornstarch slurry which should be added just before cooking. With these preparations done your cooking time reduces to about 15 minutes from start to finish.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. For a vegetarian version replace chicken with extra firm tofu pressed and cubed or simply double the vegetables. Snow peas snap peas mushrooms or water chestnuts make excellent additions or substitutions for the vegetables listed. For a gluten free version use tamari instead of soy sauce and rice noodles instead of egg noodles. If you prefer a spicier dish add a tablespoon of sriracha or chili garlic sauce to the teriyaki mixture.

Serving Suggestions

Serve these teriyaki noodles family style in a large bowl for casual dining or portion into individual bowls for a more formal presentation. For a complete meal add a simple side like miso soup or a cucumber salad dressed with rice vinegar and sesame oil. If entertaining try serving smaller portions as a starter course before a main dish of grilled fish. Leftovers can be enjoyed cold as a noodle salad for lunch the next day just add a squeeze of fresh lime juice to brighten the flavors.

Frequently Asked Questions

→ Can I use rice noodles instead of egg noodles?

Yes, rice noodles are a great gluten-free alternative and work perfectly with this dish.

→ How do I thicken the teriyaki sauce?

The cornstarch mixture in the sauce quickly thickens it when heated, ensuring a glossy and rich texture.

→ What vegetables can I substitute in this dish?

You can use snap peas, zucchini, or mushrooms if you prefer other vegetables or want to add variety.

→ Can this dish be made in advance?

Yes, you can prepare the components ahead and combine them before serving. However, it's best fresh for maximum flavor and texture.

→ What protein alternatives work in this recipe?

Tofu or shrimp can be substituted for chicken to fit different dietary preferences.