Description
A quick and flavorful one-pan dish featuring tender chicken glazed in a homemade teriyaki sauce, tossed with noodles and vibrant vegetables. Ready in about 30 minutes, it’s perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
- 3 Tbsp honey (or maple syrup)
- ½ cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp cornstarch + 2 Tbsp water
- 8 oz noodles (egg, rice, udon, or spaghetti)
- 1 Tbsp olive oil (or vegetable oil)
- 1–2 cups mixed veggies (bell pepper, broccoli, carrot)
- 2–3 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Slice chicken into bite-sized pieces and season lightly.
- Heat oil over medium-high heat; cook chicken until browned and cooked through.
- Sauté garlic, ginger, and veggies until crisp-tender.
- Whisk soy sauce, honey, sesame oil, rice vinegar, and cornstarch slurry. Pour into pan.
- Add noodles and toss everything until noodles absorb sauce and everything’s coated.
- Stir in green onions, garnish with sesame seeds, and serve hot.
Notes
- For a gluten-free version, use tamari and gluten-free noodles.
- To thicken sauce more, add extra cornstarch slurry and simmer.
- Use tofu instead of chicken for a vegetarian option.
- Best served immediately, but leftovers store well for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
