Description
A delicious and easy-to-make Chicken Teriyaki Noodles recipe that is perfect for dinner tonight!
Ingredients
Scale
- 2 cups cooked egg noodles
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli, red bell pepper, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- While the vegetables are cooking, in a small bowl, mix together the teriyaki sauce, soy sauce, sesame oil, minced garlic, and minced ginger.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables, stirring to combine.
- Add the cooked egg noodles to the skillet, tossing everything together until the noodles are heated through and evenly coated with the sauce.
- Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or sriracha to the sauce mixture.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg