Description
A quick and delicious Teriyaki Chicken Noodle Stir-Fry that combines tender chicken, fresh vegetables, and flavorful noodles in a savory sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), sliced thinly
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup bell pepper, sliced (any color)
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 8 ounces egg noodles or rice noodles
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli, bell pepper, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional 1 minute until fragrant.
- Return the cooked chicken to the skillet. Add the cooked noodles, teriyaki sauce, soy sauce, and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
- For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- You can also substitute the chicken with tofu or shrimp for a different protein option.
- For extra heat, add red pepper flakes or sriracha to the stir-fry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg