Teriyaki Chicken Noodles 21 Day Wonder Diet Day 20
Savor the bold flavors of this Teriyaki Chicken Noodles recipe, perfectly crafted for Day 20 of the 21 Day Wonder Diet! Bursting with tender, golden-brown chicken, crisp stir-fried vegetables like carrots, broccoli, and red bell peppers, and perfectly cooked egg noodles, this dish is coated in a mouthwatering homemade teriyaki sauce featuring low-sodium soy sauce, honey, and aromatic garlic and ginger. Ready in just 35 minutes, this quick and healthy option is ideal for busy weeknights or meal prep. Garnished with toasted sesame seeds and fresh green onions, this recipe delivers the perfect balance of savory, sweet, and wholesome in every bite. Whether you're following the 21 Day Wonder Diet or simply seeking a guilt-free indulgence, these noodle bowls are sure to satisfy!
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Sesame oil
- 1 tablespoon Canola or vegetable oil
- 200 grams Egg noodles
- 1 medium Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 150 grams Broccoli florets
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Sesame seeds, toasted
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the chicken breast into bite-sized pieces and season lightly with salt and black pepper.
In a small bowl, mix soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add canola oil. Once hot, add the chicken pieces and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add sesame oil followed by the julienned carrots, red bell pepper slices, and broccoli florets. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Return the chicken to the skillet with the vegetables and pour the teriyaki sauce over the mixture. Stir well to coat everything evenly and allow the sauce to simmer for 2 minutes.
Add the cooked egg noodles to the skillet and toss until the noodles are well coated in the teriyaki sauce and mixed with the chicken and vegetables.
Garnish with thinly sliced green onions and toasted sesame seeds before serving.
Serve hot and enjoy your flavorful and healthy teriyaki chicken noodles!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 47.6 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1953 mg | 42% | |
*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.
