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Chicken Teriyaki Noodles

A quick and delicious one-pan meal featuring noodles, tender chicken, vibrant vegetables, and a sweet-savory teriyaki glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz noodles (e.g., soba or rice noodles)
  • 1 lb chicken breast, sliced
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
Sauce Ingredients
  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
Garnishes
  • Sesame seeds for garnish
  • Green onions for garnish

Method
 

Preparation
  1. Cook the noodles according to package instructions; drain and set aside.
  2. In a large skillet, heat the sesame oil over medium-high heat.
Cooking
  1. Add the sliced chicken and cook until browned and cooked through.
  2. Stir in the mixed vegetables and cook until tender.
  3. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
  4. Pour the sauce over the chicken and vegetables; stir to combine.
  5. Add the cooked noodles to the skillet and toss everything together until noodles are coated in the sauce.
  6. Serve hot, garnished with sesame seeds and green onions.

Notes

Leftovers can chill in the fridge for up to 3 days. Store in an airtight container to keep them fresh. Reheat on the stove or in the microwave, adding a splash of water to prevent drying out. Timing is key: Don’t crowd the pan when cooking chicken for better browning. For a vegan option, substitute chicken with tofu. Experiment with different vegetables and noodle types.