Description
A quick and delicious recipe for Chicken Teriyaki Noodles, featuring tender chicken, colorful vegetables, and a flavorful sauce.
Ingredients
Scale
- 8 ounces of egg noodles
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Green onions, sliced (for garnish)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add the broccoli, bell pepper, snap peas, and garlic to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, and sesame oil. Pour the sauce over the chicken and vegetables in the skillet.
- Add the cooked egg noodles to the skillet and toss everything together until well combined and heated through, about 2-3 minutes.
- Serve hot, garnished with sesame seeds and sliced green onions if desired.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Add a splash of sriracha or red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg