Teriyaki Chicken and Noodles
Transform your weeknight dinner routine with this irresistibly savory Teriyaki Chicken and Noodles recipe! Tender, juicy pieces of marinated chicken thighs are paired with perfectly cooked egg noodles and vibrant stir-fried vegetables like julienned carrots, crisp snap peas, and luscious bell peppers. Coated in a glossy, homemade teriyaki sauce infused with the bold flavors of soy, sesame, ginger, and garlic, every bite is a harmonious blend of sweetness and umami. Ready in just 40 minutes, this one-pan wonder is ideal for busy evenings and makes cleanup a breeze. Garnished with sliced scallions and toasted sesame seeds, it’s as visually stunning as it is delicious. Perfect for fans of quick, flavorful Asian-inspired recipes, this dish will satisfy the whole family.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Teriyaki sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger (freshly grated)
- 2 cloves Garlic cloves (minced)
- 300 grams Egg noodles
- 1 large Carrot (julienned)
- 1 medium Bell pepper (thinly sliced)
- 100 grams Snap peas
- 2 stalks Scallions (sliced)
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (for garnish)
- 100 ml Water
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, grated ginger, minced garlic, and water. Set aside as your sauce mixture.
Cook the egg noodles according to the package instructions. 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 cook for 6-8 minutes until golden and fully cooked, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the julienned carrot, sliced bell pepper, and snap peas. Stir-fry the vegetables for 3-4 minutes until tender-crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce mixture. Stir well to coat the chicken and vegetables evenly. Let the sauce simmer for 2-3 minutes until slightly thickened.
Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated in the sauce.
Remove from heat and garnish with sliced scallions and sesame seeds.
Serve hot and enjoy your flavorful Teriyaki Chicken and Noodles!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 56.6 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 400 mg | 31% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2609 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
