Description
A quick and easy dish featuring tender chicken, fresh vegetables, and savory teriyaki sauce with noodles. Perfect for busy weeknights!
Ingredients
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1/4 cup sesame seeds (optional)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Cook the Noodles: Start by boiling water in a large pot. Add egg or rice noodles and cook according to the package instructions. Drain and rinse under cold water to prevent sticking.
- Prepare the Sauce: In a small bowl, combine soy sauce, honey or maple syrup, rice vinegar, garlic, ginger, and cornstarch mixed with water. Set aside.
- Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until golden brown, about 5-7 minutes. Make sure it’s cooked through.
- Add Vegetables: Add the bell peppers, broccoli, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Combine Noodles and Sauce: Pour the sauce over the chicken and vegetables. Stir well to coat. Add the cooked noodles and toss everything together. Cook for an additional 2-3 minutes.
- Serve and Garnish: Remove from the heat, and garnish with sliced green onions and sesame seeds if desired.
Notes
For best results, ensure that the chicken is cooked to the appropriate temperature and that the noodles are not overcooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese