Description
Savor the deliciousness of Chicken Teriyaki Noodles, featuring tender chicken, fresh vegetables, and perfectly cooked noodles, all enveloped in a rich teriyaki sauce. This quick and easy dish is ideal for a weeknight meal or a special gathering!
Ingredients
Scale
- 8 oz (225g) egg noodles or rice noodles
- 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Sesame seeds for garnish (optional)
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the egg noodles or rice noodles. Cook according to the package instructions, usually around 4-6 minutes for egg noodles or 6-8 minutes for rice noodles.
- While the noodles are cooking, stir occasionally to prevent them from sticking together. Once they are al dente, drain them in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the sliced chicken. Make sure to spread it out in a single layer for even cooking.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. You can check for doneness by cutting into a piece; it should no longer be pink in the center.
- While the chicken is cooking, prepare your vegetables. Chop the broccoli into small florets, slice the red bell pepper, and trim the snap peas. You can also chop the green onions, keeping the white and green parts separate.
- Once the chicken is cooked, add the minced garlic and grated ginger to the skillet. Stir for about 30 seconds until fragrant.
- Add the broccoli, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables with the chicken for about 3-4 minutes, or until they are tender-crisp. You want them to retain some crunch for texture.
- In a small bowl, combine the soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil. Mix well until the honey or sugar is fully dissolved.
- If you prefer a thicker sauce, mix the cornstarch with water in a separate bowl until smooth. Add this mixture to the sauce ingredients and stir well.
- Pour the sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly. Allow the sauce to simmer for about 2-3 minutes, or until it thickens slightly. If you used cornstarch, you should see the sauce become glossy and thicker.
- Once the sauce has thickened, add the cooked noodles to the skillet. Gently toss everything together, ensuring the noodles are well coated with the teriyaki sauce and mixed with the chicken and vegetables.
- Continue to stir-fry for another 2-3 minutes, allowing the noodles to heat through and absorb the flavors of the sauce.
- Finally, add the chopped green onions (the green parts) and give everything one last toss to combine.
- Once everything is well combined and heated through, remove the skillet from the heat. Transfer the Chicken Teriyaki Noodles to a large serving platter or individual bowls.
- If desired, sprinkle sesame seeds on top for added flavor and presentation.
- Serve immediately while hot, and enjoy your delicious homemade Chicken Teriyaki Noodles!
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Adjust the sweetness of the sauce by varying the amount of honey or brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes