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Isabella

Chicken Teriyaki Noodles: A Delightful Recipe You’ll Love!

A delightful recipe for Chicken Teriyaki Noodles that combines tender chicken, fresh vegetables, and flavorful teriyaki sauce over egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces of egg noodles
  • 1 pound of boneless skinless chicken breasts, sliced into thin strips
  • 2 tablespoons of vegetable oil
  • 1 cup of broccoli florets
  • 1 cup of bell peppers sliced (any color)
  • 1/2 cup of carrots julienned
  • 1/4 cup of green onions chopped
  • 1/2 cup of teriyaki sauce
  • 1 tablespoon of sesame seeds optional
  • Salt and pepper to taste

Method
 

  1. Cook the egg noodles according to package instructions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the sliced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
  4. Add the broccoli, bell peppers, and carrots to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
  5. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2 minutes.
  6. Add the cooked noodles to the skillet, tossing everything together until well combined and heated through.
  7. Remove from heat and garnish with chopped green onions and sesame seeds, if using.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 6g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes while cooking the chicken.
  • You can also substitute the chicken with tofu or shrimp for a different protein option.
  • For a lighter version, use zucchini noodles instead of egg noodles.

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