Teriyaki Chicken Noodles
Get ready to elevate your weeknight dinners with this irresistible Teriyaki Chicken Noodles recipe! Tender bites of juicy, stir-fried chicken are smothered in a glossy homemade teriyaki sauce, made from soy sauce, honey, mirin, and sesame oil. Vibrant, crisp-tender veggies like red bell peppers, carrots, and broccoli florets add a burst of color and nutrition, while egg noodles soak up every bit of the savory-sweet goodness. Infused with fresh garlic and ginger for a flavor-packed punch, this dish is quick and easy to prepare, making it perfect for busy evenings. A sprinkle of sesame seeds and sliced green onions adds the perfect finishing touch. Ready in just 40 minutes, this one-pan wonder is ideal for fans of Asian-inspired cuisine looking to whip up an unforgettable meal!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 120 ml soy sauce
- 2 tablespoons honey
- 2 tablespoons mirin (Japanese cooking wine)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 300 grams egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 teaspoon ginger (fresh, grated)
- 1 large carrot (julienned)
- 1 red bell pepper (sliced)
- 2 cups broccoli florets
- 3 green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
In a small bowl, whisk together soy sauce, honey, mirin, and sesame oil to make the teriyaki sauce.
In another small bowl, mix cornstarch and water until smooth to create a slurry. Set both aside.
Cook the egg noodles according to the package instructions. Drain and rinse under cold water. Toss with a teaspoon of sesame oil to prevent sticking and set aside.
Slice the chicken thighs into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the skillet, and pour in the teriyaki sauce. Stir well to coat the ingredients evenly.
Slowly add the cornstarch slurry to the skillet, stirring constantly, until the sauce thickens, about 1-2 minutes.
Add the cooked egg noodles to the skillet and toss everything together until the noodles are heated through and well coated with the sauce.
Remove the skillet from the heat and garnish with sliced green onions and sesame seeds.
Serve immediately and enjoy your Teriyaki Chicken Noodles!
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 50.1 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2229 mg | 47% | |
*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.
