Description
A flavorful dish combining tender chicken, vibrant vegetables, and savory noodles in a rich teriyaki sauce that’s both sweet and tangy.
Ingredients
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1/4 cup sesame seeds (optional)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch mixture. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Add bell peppers, broccoli, and carrot to the skillet. Stir-fry for another 3-4 minutes until vegetables are vibrant and tender-crisp.
- Pour prepared sauce over chicken and vegetables, stirring well to combine. Simmer for an additional 2-3 minutes until thickened.
- Toss in cooked noodles, ensuring everything is well-coated with the sauce.
- Serve warm, garnished with sliced green onions and sesame seeds, if desired.
Notes
Feel free to swap out any veggies based on your preference. Marinade chicken for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian