Description
A delicious and easy recipe for Chicken Teriyaki Noodles, perfect for a quick meal.
Ingredients
- 8 ounces of rice noodles
- 1 pound of boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup bell pepper, sliced (any color)
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Cook the rice 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.
- Add the minced garlic and ginger to the skillet and stir for about 30 seconds until fragrant.
- Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Pour in the teriyaki sauce, soy sauce, and sesame oil. Stir to combine and cook for an additional 2 minutes.
- Add the cooked noodles to the skillet and toss everything together until the noodles are well coated and heated through.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Add a splash of lime juice or a sprinkle of red pepper flakes for an extra kick of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg