35-Minute Chicken Teriyaki Noodles - Irresistible Flavor Explosion
A quick and flavorful dish combining tender chicken, crisp vegetables, and noodles coated in a homemade teriyaki sauce.
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
- ¼ cup sesame seeds optional
- ½ cup soy sauce or tamari for gluten-free
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water to thicken
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a large pan over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes.
- Add bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch mixture, garlic, and ginger.
- Pour the sauce over the chicken and vegetables. Stir and cook for 2-3 minutes until the sauce thickens.
- Add the cooked noodles and toss to coat evenly.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Add more vegetables like mushrooms or snap peas if desired.
- Adjust honey or maple syrup to control sweetness.