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Chicken Teriyaki Noodles

A quick and delicious dish featuring tender chicken coated in teriyaki sauce and slurpy noodles, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast, sliced into thin strips
  • 8 oz Noodles (udon, soba, or egg noodles) Use your choice of noodles
  • 1/2 cup Teriyaki sauce Ensure it is halal-friendly
  • 2 tbsp Vegetable oil
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 1 unit Bell pepper, thinly sliced Any color can be used
  • 1 unit Carrot, julienned
  • 1 cup Broccoli florets
  • 2 units Green onions, chopped For garnish
  • 1 tbsp Sesame seeds Optional, for garnish

Method
 

Cooking the Noodles
  1. Begin by cooking your choice of noodles according to the package instructions. Drain and set aside once cooked.
Preparing the Chicken
  1. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  2. Add the sliced chicken breast to the pan. Stir fry for about 5-7 minutes or until the chicken is cooked through and no longer pink in the center.
Adding Vegetables
  1. Toss in the bell pepper, carrots, and broccoli florets. Stir fry for another 3-4 minutes until the vegetables are just tender but still vibrant.
Incorporating the Sauce
  1. Pour in the teriyaki sauce and mix well, ensuring every piece of chicken and vegetable is well-coated.
  2. Add the cooked noodles to the pan. Gently toss everything together over low heat for about 2-3 minutes, allowing the noodles to absorb the flavors of the sauce.
Final Touches
  1. Once everything is well mixed and heated through, remove from the heat. Garnish with chopped green onions and sesame seeds before serving.
Serving
  1. Enjoy your delightful dish warm, and watch it disappear!

Notes

For quicker prep, use pre-cooked chicken or store-bought stir-fry veggies. Be mindful of not overcooking the vegetables; they should retain a bit of crunch. Ensure the chicken is thinly sliced for quicker cooking.