Chicken Teriyaki with Noodles (Print Version)
# Ingredients:
→ Noodles and Protein
01 -
8 ounces egg noodles or rice noodles
02 -
1 pound boneless, skinless chicken breasts, sliced
03 -
2 tablespoons vegetable oil
→ Vegetables
04 -
1 cup bell peppers, sliced (red, yellow, or green)
05 -
1 cup broccoli florets
06 -
1 carrot, julienned
07 -
3 green onions, sliced
08 -
1/4 cup sesame seeds (optional)
→ Teriyaki Sauce
09 -
1/2 cup soy sauce (or tamari for gluten-free)
10 -
1/4 cup honey or maple syrup
11 -
2 tablespoons rice vinegar
12 -
2 teaspoons cornstarch mixed with 2 tablespoons water
13 -
1 teaspoon garlic, minced
14 -
1 teaspoon ginger, minced
# Instructions:
01 -
Cook the noodles according to package instructions. Drain and set aside.
02 -
In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, minced ginger, and cornstarch mixture. Set aside.
03 -
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked and golden brown.
04 -
Add the sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
05 -
Add the cooked noodles to the skillet, then pour the teriyaki sauce over everything. Toss to combine and cook for an additional 2-3 minutes until heated through.
06 -
Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately.