Simple Teriyaki Chicken Noodles
A quick and flavorful dish that embodies the essence of Asian cuisine, perfect for busy weeknights.
Servings: 4 servings
Calories: 450kcal
Equipment
- Large Pot
- Skillet or Wok
Ingredients
Protein
- 1 pound Boneless Skinless Chicken Breast Cut into bite-sized pieces.
Sauce
- 1/2 cup Teriyaki Sauce Store-bought or homemade.
Noodles
- 8 ounces Egg Noodles Cooked al dente.
Vegetables
- 1 cup Bell Peppers Sliced, mix of colors.
- 1/2 cup Carrots Julienned.
- 1/4 cup Green Onions Sliced, for garnish.
Oils
- 1 tablespoon Sesame Oil For drizzling at the end.
- 1 tablespoon Vegetable Oil For sautéing.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
- Gather all your ingredients. Chop the chicken breast into bite-sized pieces and set aside.
- In a large pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté for about 5-7 minutes until cooked and golden brown.
- Season the chicken lightly with salt and pepper.
- Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of vegetable oil if needed and toss in the sliced bell peppers and julienned carrots. Sauté for about 3-4 minutes until tender yet crisp.
- Return the cooked chicken to the skillet, pour in the teriyaki sauce, and stir well. Let it simmer for about 2-3 minutes.
- Add the cooked egg noodles to the skillet and gently toss with the chicken and vegetables.
- Drizzle sesame oil over the mixture and toss again.
- Remove from heat, taste, and adjust seasoning if necessary.
- Plate the dish and garnish with sliced green onions. Enjoy!
Notes
Consider adding broccoli, snap peas, or tofu for variations. This recipe is great for meal prep.