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To make your Chicken Teriyaki Noodles, gather these fresh ingredients: - 2 boneless, skinless chicken breasts, sliced thin - 8 oz. whole wheat noodles - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 3 green onions, chopped - 2 cloves garlic, minced - 1-inch piece of ginger, grated - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) - Sesame seeds, for garnish You can add more flavor with these optional ingredients: - 1 tablespoon chili paste for heat - 1 tablespoon sesame seeds mixed into the sauce - Fresh cilantro for a herby note - Sliced carrots for added crunch - Zucchini ribbons for more veggies This dish is not only tasty but also healthy. Here’s a quick look at the nutritional values per serving: - Calories: 350 - Protein: 30g - Carbohydrates: 45g - Fat: 10g - Fiber: 6g This meal is packed with nutrients. It supports a balanced diet while being quick to make. For the full recipe, check the details above. First, bring a pot of water to a boil. Add the whole wheat noodles. Cook them according to the package instructions. This usually takes about 8-10 minutes. Once cooked, drain them and set aside. This step is key for a good texture in your dish. In a large skillet or wok, heat sesame oil over medium-high heat. Add the sliced chicken breasts. Cook for about 5-7 minutes, until they turn golden brown and are cooked through. Make sure to stir them often. When done, remove the chicken from the pan and set it aside. This keeps it juicy and flavorful. Using the same skillet, add minced garlic and grated ginger. Stir them for about 30 seconds to release their aroma. Next, toss in the sliced bell pepper. Sauté it for 2 minutes. Then, add the snap peas. Cook for another 2-3 minutes, until they turn bright green and tender-crisp. This step adds color and crunch to your dish. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, and the cornstarch mixture. Pour this sauce into the skillet with the vegetables. Stir well to coat everything. Cook for 1-2 minutes until the sauce thickens. This sauce brings all the flavors together. Return the cooked chicken to the skillet. Add the cooked noodles next. Toss everything together until the noodles are well coated in the teriyaki sauce. Heat it through for a couple of minutes. This step makes every bite delicious and satisfying. Once everything is combined, it's time to serve. Sprinkle chopped green onions and sesame seeds on top. This adds a nice touch and a bit of extra flavor. Enjoy your quick and flavorful chicken teriyaki noodles! For a complete list of the ingredients and detailed instructions, check out the Full Recipe. To cook chicken well, start with thin slices. This helps it cook evenly. Heat your skillet over medium-high heat. Add sesame oil and let it warm up. Place the sliced chicken in the pan. Cook it for about 5-7 minutes. Make sure it’s golden brown and no longer pink inside. If you crowd the pan, the chicken will steam instead of sear. Always check for doneness with a meat thermometer; it should read 165°F. For this dish, whole wheat noodles are a great choice. They add fiber and a nice texture. You can also use rice noodles or egg noodles if you prefer. Just make sure to follow the cooking time on the package. This keeps your noodles from getting mushy. Rinse them with cold water after cooking. This stops the cooking process and helps avoid clumping. To boost your teriyaki sauce, try adding fresh ingredients. A splash of orange juice can add a bright note. You can also mix in some crushed red pepper for heat. If you like nuts, sprinkle chopped cashews on top before serving. This adds a crunchy texture. Lastly, don’t skip the sesame seeds; they provide a nice nutty flavor. For the full recipe, check the details above. {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or tempeh. Both options absorb flavors well. Use firm tofu for a nice texture. Cut it into cubes and sauté until golden. Replace honey with maple syrup for a vegan option. This keeps the teriyaki sauce sweet and tasty. To make this dish gluten-free, choose gluten-free noodles. Rice noodles or quinoa noodles work well. For the sauce, use tamari instead of soy sauce. Tamari has a similar flavor but is made without wheat. This way, you can still enjoy the rich taste of teriyaki without gluten. Feel free to mix in other vegetables. Broccoli, carrots, or zucchini add great color and taste. You can also use frozen stir-fry mixes if you're short on time. Just add them in during the sauté step. The dish stays quick and flavorful with your chosen veggies. To keep your Chicken Teriyaki Noodles fresh, let them cool first. Place leftovers in an airtight container. Store them in the fridge. This helps keep flavors intact. Use within three days for the best taste. If you notice any signs of spoilage, throw it out. Your safety comes first! When it's time to eat again, reheating is easy. You can use a microwave or a skillet. If using the microwave, cover the dish. Heat in short bursts, stirring in between. This ensures even warming. If using a skillet, add a splash of water or broth. This helps keep the noodles from drying out. Heat over medium-low until warmed through. For long-term storage, freezing is an option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze Chicken Teriyaki Noodles for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for a delicious meal! You can find the full recipe to make this tasty dish at home. Yes, you can use other proteins. Try beef, shrimp, or tofu. Each option gives a new twist. For beef, use thin strips of flank steak. For shrimp, ensure they are peeled and deveined. Tofu is great for a plant-based meal. To spice it up, add red pepper flakes or sriracha. Mix these into the sauce for heat. You can also use fresh chili peppers in the vegetables. Start with a little, and adjust to your taste. Serve this dish with a side of steamed broccoli or a simple salad. A fresh cucumber salad complements the flavors well. You can also add some spring rolls for a crunchy bite. Leftovers can last for about 3-4 days in the fridge. Store them in an airtight container. When you're ready to eat, simply reheat on the stove or in the microwave. For best taste, eat them within a few days. For the full recipe, check out the instructions above. In this article, we explored how to make Chicken Teriyaki Noodles step by step. We covered essential ingredients, cooking tips, and serving ideas. This dish is easy to customize, too. Whether you want a vegan option or gluten-free noodles, there are choices for everyone. Storing and reheating your leftovers ensures you enjoy this meal again. With these tips, you can make a tasty meal your family will love. Enjoy your cooking adventure!

Quick and Flavorful Chicken Teriyaki Noodles

Whip up a delicious meal with these quick and flavorful chicken teriyaki noodles! This easy recipe combines tender chicken, vibrant veggies, and wholesome whole wheat noodles tossed in a savory teriyaki sauce. Perfect for busy weeknights, it's ready in just 25 minutes. Click through to discover how to make this satisfying dish that your family will love and enjoy!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced thin

8 oz. whole wheat noodles

1 bell pepper (red or yellow), sliced

1 cup snap peas, trimmed

3 green onions, chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4 cup soy sauce (low sodium)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Sesame seeds, for garnish

Instructions
 

Cook the Noodles: Bring a pot of water to a boil. Add whole wheat noodles and cook according to package instructions. Drain and set aside.

    Prepare the Chicken: In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced chicken and cook for about 5-7 minutes, until golden and cooked through. Remove chicken and set aside.

      Sauté the Vegetables: In the same skillet, add garlic, ginger, and sliced bell pepper. Sauté for 2 minutes until fragrant. Add snap peas and cook for an additional 2-3 minutes, or until they are bright green and tender-crisp.

        Make the Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, and cornstarch mixture. Pour the sauce into the pan with the vegetables, stirring to combine. Cook for 1-2 minutes until the sauce thickens.

          Combine Everything: Return the cooked chicken to the skillet and add the cooked noodles. Toss everything together until the noodles are well coated in the teriyaki sauce and heated through.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top before serving.

              - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4