Ingredients
Scale
- 8 ounces egg noodles or rice noodles
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1/4 cup sesame seeds (optional)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, minced ginger, and cornstarch mixture. Set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked and golden brown.
- Add the sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
- Add the cooked noodles to the skillet, then pour the teriyaki sauce over everything. Toss to combine and cook for an additional 2-3 minutes until heated through.
- Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
- Use tamari for a gluten-free option.
- Adjust honey or maple syrup to taste for sweetness.
- Add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg