Description
Chicken Teriyaki Noodles is a flavorful and easy-to-make dish that combines tender chicken pieces with savory teriyaki sauce, tossed with noodles and fresh vegetables for a quick, satisfying meal.
Ingredients
- 300g chicken breast or thighs, sliced into strips
- 200g noodles (egg noodles or rice noodles)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1-2 tbsp vegetable oil or sesame oil
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté until fragrant.
- Add chicken strips and cook until browned and cooked through.
- Add bell peppers and carrots, stir-fry for a few minutes until softened but still crisp.
- Pour in teriyaki sauce and soy sauce, stirring to coat chicken and vegetables evenly.
- Add cooked noodles to the pan and toss everything together, allowing noodles to absorb the sauce.
- Remove from heat, sprinkle with chopped green onions and sesame seeds if desired, and serve hot.
Notes
- Use tamari or gluten-free soy sauce and rice noodles to make this recipe gluten-free.
- Substitute chicken with tofu or shrimp for a protein variation.
- Add snap peas, broccoli, or mushrooms for different vegetables.
- For extra heat, add red pepper flakes or sriracha.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave with a splash of water or soy sauce to keep moist.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg