Chicken Teriyaki Noodles
A quick and forgiving weeknight meal of sautéed chicken, tender noodles, and vibrant vegetables coated in a glossy teriyaki sauce.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Thinly sliced across the grain for tenderness.
- 4 cups cooked noodles (egg noodles, ramen, or udon) Thicker noodles hold up better for meal prep.
- 1 cup teriyaki sauce Use high-quality for best flavor.
- 2 cups mixed vegetables (bell peppers, carrots, broccoli) Frozen mixed veggies are acceptable.
- 2 tablespoons vegetable oil Canola or sunflower oil works well; sesame oil is too strong for high-heat.
- 1 teaspoon garlic, minced Fresh garlic is best.
- 1 teaspoon ginger, minced Fresh ginger adds brightness.
- to taste sesame seeds for garnish Adds nuttiness and visual appeal.
- to taste green onions for garnish Adds fresh, onion-y flavor.
Instructions
Preparation
- Slice chicken thinly and mince garlic and ginger.
- Chop bell peppers and carrots into sticks and cut broccoli into small florets.
Cooking
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sauté for about 30 seconds until fragrant.
- Add sliced chicken, cooking until no longer pink (about 5-7 minutes).
- Add mixed vegetables and cook for 3-5 minutes until crisp-tender.
- Pour in teriyaki sauce and add cooked noodles, tossing gently to coat evenly.
- Heat through for an additional 2-3 minutes until everything is heated and well-combined.
- Serve immediately garnished with sesame seeds and sliced green onions.
Notes
For best results, use room-temperature noodles and avoid overcrowding the pan while cooking.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 8g
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