Ingredients
Scale
- 200g of fresh or dried noodles (rice noodles, udon, or ramen)
- 2 boneless, skinless chicken breasts or thighs, sliced thinly
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook the noodles according to the package instructions. In the meantime, chop your vegetables into bite-sized pieces and set aside.
- Heat a tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Add soy sauce, honey, and rice vinegar, stirring well to combine. Simmer for 2-3 minutes until the sauce slightly thickens.
- Return the cooked chicken to the skillet, add the vegetables, and stir to coat everything evenly in the teriyaki sauce. Add the cooked noodles, tossing gently to combine and heat through.
- Divide the chicken teriyaki noodles among plates. Garnish with sesame seeds and chopped green onions. Serve hot and enjoy your flavorful weeknight meal.
Notes
- Use high-quality chicken or extra veggies for added flavor and nutrition.
- Adjust soy sauce and honey levels to suit your taste preferences.
- Stir in a splash of sesame oil or red pepper flakes for an extra flavor kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 430 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
