Description
Sizzling chicken teriyaki noodles bring Japanese-inspired comfort to your dinner table with bold, umami-packed flavors. Silky noodles dance with tender chicken and glossy sauce, promising a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Chicken and Noodles:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced thin
- 12 oz (340g) noodles (lo mein, udon, or spaghetti)
Vegetables:
- 1 red bell pepper, sliced
- 1 cup (100g) broccoli florets
- 1 cup (70g) shredded carrots
- 2 green onions, sliced
Teriyaki Sauce and Seasonings:
- ½ cup (120ml) low sodium soy sauce
- ¼ cup (60ml) water
- ¼ cup (60ml) honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch mixture)
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Immerse the noodles in boiling water, following package guidelines. Cook until they reach a perfect al dente texture. Carefully drain and set aside, allowing them to rest.
- Craft the aromatic teriyaki sauce by combining soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Ignite medium heat and whisk the ingredients together.
- Create a smooth cornstarch slurry by mixing cornstarch with a small amount of cold water. Gradually pour this mixture into the simmering sauce, stirring continuously until the sauce transforms into a glossy, thickened consistency.
- Prepare the chicken by slicing it into uniform, bite-sized pieces. Heat vegetable oil in a spacious skillet or wok over medium-high temperature.
- Sear the chicken pieces, allowing them to develop a golden-brown exterior. Cook thoroughly, ensuring no pink remains in the center. Transfer the cooked chicken to a separate plate.
- In the same skillet, introduce sliced red bell pepper, broccoli florets, and shredded carrots. Stir-fry the vegetables, maintaining their vibrant color and crisp texture.
- Reunite the chicken with the vegetable medley. Add the prepared noodles to the skillet, creating a harmonious blend of proteins and vegetables.
- Drench the mixture with the prepared teriyaki sauce, gently tossing to ensure every ingredient is luxuriously coated and heated through.
- Elevate the dish’s visual appeal by sprinkling toasted sesame seeds and delicately sliced green onions across the top. Serve immediately while piping hot, capturing the dish’s peak flavor and temperature.
Notes
- Swap noodles with zucchini spirals or cauliflower rice for a low-carb, gluten-free version that keeps the dish light and nutrition-packed.
- Marinate chicken beforehand in teriyaki sauce for deeper flavor infusion, allowing spices to penetrate meat thoroughly before cooking.
- Quickly blanch vegetables like broccoli in boiling water for 30 seconds before stir-frying to maintain vibrant color and crisp texture without losing nutritional value.
- Use tamari instead of soy sauce for a gluten-free alternative that maintains the rich umami flavor profile of the original recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg