Chicken Teriyaki Noodles

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Chicken Teriyaki Noodles are the perfect mix of sweet, savory, and total satisfaction, all tossed together in one bowl. With tender chicken, an easy homemade teriyaki sauce, slurpable noodles plus lots of veggies, this is the kind of easy dinner that is perfect for busy weeknights.

Prep Time15

Cook Time15

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword: Chicken Teriyaki Noodles, Teriyaki Chicken Noodles, Teriyaki Noodles

Servings:

Author: Carmen Sturdy

Ingredients

Chicken

1.5 lbs chicken breast
1 tsp baking soda
2 tbsp soy sauce or tamari/coconut aminos
1 tbsp apple cider vinegar

Sauce

1 tbsp water
1 tbsp arrowroot powder or corn starch
1/3 cup soy sauce
2 tbsp honey
1/4 cup coconut sugar or brown sugar

Stir Fry

2 tbsp sesame oil
3 tbsp finely chopped ginger
3 cloves garlic minced
1 onion halved and thinly sliced
1 cup thinly sliced green cabbage
4 oz shiitake mushrooms thinly sliced, stem removed
2 cups small broccoli florets (optional)
1 cup matchstick cut carrots
5 green onions thinly sliced
8 oz Rice Noodles or dry udon noodles

Instructions

Cut the chicken breasts in half lengthwise so that each breast results in 2 long strips and then thinly slice each strip into pieces. Place all of the chicken slices in a bowl and then add the baking soda, soy sauce and apple cider vinegar. Stir so that all of the chicken pieces are coated in the sauce and then set aside to marinate for 5-10 minutes while you chop all of the veggies.
In a bowl whisk together the arrowroot powder and water until there are no clumps and the powder has completely blended in with the liquid and then whisk in the soy sauce, honey and sugar until smooth. Set aside.
Bring a pot of water to a boil. Add in the noodles and cook according to package instructions until the noodles are tender. Drain the noodles.
In a wok or large skillet over medium high heat add 1 tbsp sesame oil. Add the chicken and cook for approximately 5 minutes stirring every few minutes until the chicken is cooked through and golden brown in color. Once all of the chicken is golden brown on both sides transfer it to a bowl.
Add the remaining 1 tbsp of sesame oil to the pan and then add in the ginger and garlic and saute for 1 minute until fragrant. Next add the onion, cabbage, shiitake mushrooms, broccoli florets and carrots and cook for 5-8 minutes, stirring frequently until all of the veggies are tender.
Add in the sauce, chicken and noodles and toss until everything is well coated. Divide between bowls and garnish with additional chopped green onions

Nutrition