Why Make This Recipe
Chicken Teriyaki Noodles is a delightful dish that combines tender chicken and fresh vegetables with savory teriyaki sauce. It is quick to make and bursting with flavor, making it perfect for a weeknight dinner or a weekend gathering. This dish not only satisfies your taste buds but also provides a healthy meal packed with nutrients. Plus, it is easy to customize with your favorite ingredients.
How to Make Chicken Teriyaki Noodles
Ingredients:
- 8 oz rice noodles (or your favorite noodles)
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced (red or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
Directions:
- Cook Noodles: Boil water in a large pot and cook the rice noodles according to package instructions. Drain and set aside.
- Prepare Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the bell pepper, broccoli, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles, teriyaki sauce, and soy sauce. Mix everything together, ensuring the noodles are well-coated with the sauce.
- Simmer: Let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld together.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired.
By following these steps, you’ll have a delicious bowl of Chicken Teriyaki Noodles ready in no time!
How to Serve Chicken Teriyaki Noodles
Serve the Chicken Teriyaki Noodles hot, garnished with sliced green onions and sesame seeds for an extra touch. You can enjoy it as a standalone dish or pair it with a side of spring rolls or a fresh salad to complete your meal.
How to Store Chicken Teriyaki Noodles
To store any leftovers, let the noodles cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat them in the microwave or on the stovetop until hot.
Tips to Make Chicken Teriyaki Noodles
- Noodle Options: Feel free to use different types of noodles such as udon, soba, or even whole wheat noodles for a healthier option.
- Vegetable Swap: You can swap the vegetables for your favorites, like carrots, zucchini, or mushrooms.
- Protein Variations: Try using shrimp, beef, or tofu instead of chicken for a different twist.
Variation
For a spicy kick, add some red pepper flakes or a drizzle of sriracha sauce into the mixture during cooking. You can also create a vegetarian version by omitting the chicken and adding more vegetables or tofu.
FAQs
1. Can I make Chicken Teriyaki Noodles ahead of time?
Yes, you can prepare the chicken and vegetables in advance. Just store them separately in the refrigerator until you’re ready to cook the noodles.
2. Is Chicken Teriyaki Noodles gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I freeze Chicken Teriyaki Noodles?
It’s not recommended to freeze this dish as the noodles may become mushy upon thawing. It’s best enjoyed fresh.
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Chicken Teriyaki Noodles
Ingredients
Noodles
- 8 oz rice noodles (or your favorite noodles)
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil divided
- 1 piece bell pepper, sliced (red or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 pieces green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauces and Seasonings
- ½ cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds (optional)
Seasoning
- Salt and pepper to taste
Instructions
Cooking Noodles
- Boil water in a large pot and cook the rice noodles according to package instructions. Drain and set aside.
Preparing Chicken
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken and set aside.
Sautéing Vegetables
- In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Then, add the bell pepper, broccoli, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Combining Ingredients
- Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles, teriyaki sauce, and soy sauce.
- Mix everything together, ensuring the noodles are well-coated with the sauce.
Simmering
- Let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld together.
Serving
- Remove from heat and garnish with sliced green onions and sesame seeds if desired.
