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featured image for portion of chicken teriyaki and noodles on a plate with chopsticks.
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Teriyaki Chicken and Noodles 

This recipe for Teriyaki Chicken and Noodles features juicy pieces of chicken, crisp tender vegetables, and noodles in a sweet and savory teriyaki sauce. This easy weeknight dinner is a great way to enjoy take out at home with simple ingredients and at a fraction of the cost.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: chicken, dinner
Cuisine: asian
Servings: 4 servings
Calories: 572kcal
Author: Sarah Baumeister

Ingredients

  • 1 lb. boneless skinless chicken breasts cut into small pieces
  • 4 tbsp. neutral oil like avocado or vegetable oil
  • ½ yellow onion sliced thin
  • 4 garlic cloves minced
  • 1 tbsp. fresh ginger grated
  • 1 red bell pepper julienned
  • 2 cups broccoli florets
  • ½ cup soy sauce
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. honey
  • ¼ cup brown sugar
  • 1 tsp. sesame oil
  • 1 tbsp. cornstarch
  • 1 tbsp. cold water
  • 7 oz. stir fry noodles such as lo mein or chow mein

Instructions

  • Prepare noodles according to the packaging instructions, drain, and set to the side.
  • Began by cutting up chicken thighs into bite-size pieces and place them into a small mixing bowl.
  • Top with salt and pepper and stir to coat the chicken.
  • Heat 3 tbsp. of oil over medium high heat in a wok or large sauté pan.
  • Add chicken pieces and allow to thoroughly brown, stirring occasionally. Be mindful not to stir too often as you want to leave time for the chicken to develop a crispy brown outside. Overall, it should take about 6 to 7 minutes.
  • Once cooked, remove chicken to a plate to the side. To the pan, add remaining 1 tablespoon of oil before adding in sliced onions, minced garlic, julienned bell pepper, and broccoli florets.
  • Cook for about five minutes, stirring occasionally.
  • While the veggies are cooking. Prepare the teriyaki sauce. In a small bowl, combine soy sauce, honey, brown sugar, sesame oil, and rice wine vinegar. Whisk well.
  • Once the veggies are done cooking, add back in chicken, along with prepared sauce.
  • In a small bowl, combine cold water and cornstarch and whisk to combine. Add to pan.
  • Simmer on low for 2-3 minutes to allow sauce to thicken.
  • Add cooked noodles to pan and stir to combine with sauce and other ingredients.
  • Enjoy!

Nutrition

Calories: 572kcal | Carbohydrates: 65g | Protein: 34g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1924mg | Potassium: 756mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1250IU | Vitamin C: 82mg | Calcium: 56mg | Iron: 2mg