Quick Teriyaki Chicken Noodles (Print Version)

# Ingredients:

→ Noodles & Protein

01 - 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced thin
02 - 12 oz (340g) noodles (lo mein, udon, or spaghetti)

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 cup (100g) broccoli florets
05 - 1 cup (70g) shredded carrots
06 - 2 green onions, sliced

→ Teriyaki Sauce

07 - 1/2 cup (120ml) soy sauce (low sodium)
08 - 1/4 cup (60ml) water
09 - 1/4 cup (60ml) honey or brown sugar
10 - 2 tbsp rice vinegar or apple cider vinegar
11 - 2 tbsp sesame oil
12 - 2 tbsp cornstarch mixed with 2 tbsp water
13 - 2 garlic cloves, minced
14 - 1 tbsp grated fresh ginger

→ Other

15 - 2 tbsp vegetable oil, divided
16 - Sesame seeds for garnish

# Instructions:

01 - Cook noodles according to package. Make sauce by combining ingredients in saucepan, simmer until thickened with cornstarch mixture.
02 - Heat oil and cook sliced chicken until browned, about 5-6 minutes. Remove from pan.
03 - Stir-fry bell pepper, broccoli, and carrots in remaining oil until tender-crisp.
04 - Return chicken to pan with noodles and sauce. Toss until well coated and hot. Garnish with sesame seeds and green onions.

# Notes:

01 - Add sriracha for heat
02 - Can substitute chicken with tofu
03 - Extra sesame oil adds more flavor

Back