Chicken Teriyaki Noodles
Quick and easy chicken teriyaki noodles packed with sticky-sweet sauce, juicy chicken, and tender noodles; better than takeout in 30 minutes!
Pin Share Print Servings: 4 bowls
Calories: 480kcal
Cost: $12
Equipment
- 1 Large skillet (Or wok for stir frying)
- 1 Medium bowl (For marinating the chicken)
- 1 Tongs (For tossing noodles and chicken)
- 1 Pot (For boiling noodles (if uncooked))
Ingredients
- 12 oz lo mein noodles - or spaghetti, cooked and drained
- 1 lb boneless chicken - cut into bite-sized cubes
- 2 tablespoon vegetable oil - divided
- 1 cup broccoli florets - fresh or thawed frozen
- 2 green onions - sliced
- ¼ cup low-sodium soy sauce
- 2 tablespoon honey
- 2 tablespoon brown sugar - packed
- 2 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water - to dissolve cornstarch
- 2 teaspoon sesame oil - optional for extra flavor
- 1 tablespoon sesame seeds - for garnish
Instructions
- Cook noodles until al dente. Drain and set aside.
- In a bowl, mix soy sauce, honey, brown sugar, vinegar, sesame oil.
- Mix water and cornstarch separately, then add to sauce.
- Heat oil in skillet; sauté chicken until browned and cooked through.
- Add broccoli and stir-fry for 3 minutes.
- Pour sauce into skillet and simmer until thickened.
- Toss in noodles, coat everything with sauce evenly.
- Garnish with sesame seeds and green onions. Serve.
Notes
Use spaghetti or any long noodles if lo mein isn't available. Marinating chicken for 5 minutes enhances flavor but is optional.
Nutrition
Serving: 1bowl | Calories: 480kcal (24%) | Carbohydrates: 52g (17%) | Protein: 28g (56%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 65mg (22%) | Sodium: 850mg (37%) | Potassium: 450mg (13%) | Fiber: 3g (13%) | Sugar: 15g (17%) | Vitamin A: 600IU (12%) | Vitamin C: 18mg (22%) | Calcium: 40mg (4%) | Iron: 2.4mg (13%)