Description
A delightful chicken teriyaki dish featuring tender chicken, vibrant vegetables, and satisfying noodles enveloped in a rich teriyaki sauce.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz lo mein or udon noodles (or rice noodles for gluten-free)
- 1 cup bell peppers, chopped
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2 tbsp sesame oil
- Green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, combine chicken with teriyaki sauce, garlic, and ginger. Let it sit for about 10-15 minutes.
- Cook the chicken: Heat sesame oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, around 5-7 minutes. Remove and set aside.
- Prepare vegetables: In the same skillet, toss in the chopped vegetables. Stir-fry for about 3-4 minutes until vibrant and slightly tender.
- Cook the noodles: Add fresh noodles directly to the skillet or cook dry noodles following package instructions in a separate pot, then drain and add to the pan.
- Combine everything: Return the chicken to the skillet with any leftover marinating sauce. Stir well, heating through for another 1-2 minutes.
- Serve: Garnish with sliced green onions and sesame seeds before enjoying.
Notes
Customize the veggies and protein as per your preference. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian