Chicken Teriyaki Noodles
A delightful dish that combines tender chicken, fresh vegetables, and savory teriyaki sauce, perfect for quick weeknight dinners or weekend gatherings.
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.
Notes
For storage, let any leftovers cool completely, place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat before serving.