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Chicken Teriyaki Noodles

Course: Main Course
Cuisine: Asian-Inspired
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~520 kcal per serving
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Ingredients Method

Ingredients
  

  • For the Chicken
  • - 1 lb 450 g boneless, skinless chicken breast or thighs, thinly sliced
  • - Salt & black pepper to taste
  • - 2 tablespoons vegetable oil
  • For the Noodles
  • - 10 oz 280 g egg noodles, lo mein, or ramen noodles (no seasoning packet)
  • - 1 teaspoon oil to prevent sticking
  • For the Teriyaki Sauce
  • - ½ cup low-sodium soy sauce
  • - ¼ cup brown sugar
  • - 2 cloves garlic minced
  • - 1 teaspoon fresh ginger grated
  • - ½ cup water
  • - 1 tablespoon cornstarch
  • Optional Vegetables
  • - 1 cup broccoli florets
  • - 1 cup bell peppers sliced
  • - ½ cup carrots julienned
  • Garnish
  • - Sliced green onions
  • - Sesame seeds

Method
 

  1. Cook noodles according to package instructions until al dente. Drain and toss with oil. Set aside.
  2. Season chicken with salt and pepper.
  3. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and crispy. Remove and set aside.
  4. In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
  5. Add soy sauce, brown sugar, and water. Bring to a gentle simmer.
  6. Stir in cornstarch slurry and cook until sauce thickens and turns glossy.
  7. Return chicken to the skillet, add noodles and vegetables. Toss until fully coated.
  8. Garnish with green onions and sesame seeds. Serve hot.