Effortless Chicken Teriyaki Noodles (Printable Recipe Version)
Stir-fry soft chicken, crunchy veggies, and noodles all mixed with a sweet teriyaki sauce that's way tastier than takeout.
# Ingredients You’ll Need:
→ Noodles and Protein
01 -
340g (12 oz) noodles—spaghetti, udon, or lo mein work fine
02 -
450g (1 lb) chicken, boneless and skinless, sliced up
→ Vegetables
03 -
2 green onions, cut up
04 -
1 cup (70g) carrots, shredded
05 -
1 red bell pepper, thinly sliced
06 -
1 cup (100g) broccoli, chopped into florets
→ Teriyaki Sauce
07 -
1 tbsp fresh ginger, just grated
08 -
2 cloves garlic, chopped small
09 -
2 tbsp cornstarch mixed into same amount of water
10 -
2 tbsp sesame oil
11 -
2 tbsp apple cider vinegar or rice vinegar
12 -
1/4 cup (60ml) honey or brown sugar for sweetness
13 -
1/4 cup (60ml) water
14 -
1/2 cup (120ml) soy sauce, go for low sodium if you want
→ Other
15 -
Sesame seeds on top, for finishing
16 -
2 tbsp vegetable oil, keep them separate
# Steps to Make It:
01 -
Drop the cooked chicken into your pan with the noodles and pour the sauce all over. Warm up, mixing until it’s coated. Add green onions and sesame for a punch at the end.
02 -
Throw broccoli, bell pepper, and carrots into the leftover oil and stir them around just until they’re bright and still have a bit of crunch.
03 -
Heat half the oil in your skillet, toss in the chicken pieces, and sauté until they get some nice color—5 or 6 minutes should do. Take them off the heat when done.
04 -
Boil noodles like it says on the box. Whip up your sauce in a saucepan—just chuck everything in and let it bubble until thick (that cornstarch slurry helps a ton).
# Extra Information:
01 -
Splash in some sriracha if you want it spicy
02 -
Go for tofu if you’re skipping chicken
03 -
Another hit of sesame oil makes it extra tasty