Description
This Chicken Teriyaki Noodle Stir-Fry features tender chicken, colorful vegetables, and noodles tossed in a savory teriyaki sauce, making it a quick and satisfying meal for busy weeknights.
Ingredients
Scale
- 8 oz (225g) egg noodles or rice noodles
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Sesame seeds for garnish (optional)
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the egg noodles or rice noodles. Cook according to the package instructions, usually around 4-6 minutes for egg noodles or 6-8 minutes for rice noodles.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This will also help prevent them from sticking together. Set aside.
- While the noodles are cooking, take your chicken and season it lightly with salt and pepper.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add a little more oil if needed, and toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Once the vegetables are cooked, return the chicken to the skillet. Stir everything together to combine.
- In a small bowl, whisk together the soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil.
- If you prefer a thicker sauce, mix the cornstarch with water in a separate bowl until smooth. Add this mixture to the sauce ingredients and stir well.
- Pour the sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly. Allow the sauce to simmer for about 2-3 minutes.
- Add the cooked noodles to the skillet. Gently toss the noodles with the chicken and vegetables, ensuring that the sauce evenly coats everything.
- Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through and the noodles have absorbed some of the sauce.
- Before serving, sprinkle the chopped green onions over the top.
- Once everything is well combined and heated, remove the skillet from the heat. Garnish with sesame seeds if desired.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes