Teriyaki Chicken with Stir-Fried Noodle Veggies
Savory Teriyaki Chicken with Fresh Veggie Noodles
Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
8 oz stir-fry noodles (rice noodles, egg noodles, or your choice)
2 tablespoons olive oil
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 carrot, julienned
½ cup snap peas
3 cloves garlic, minced
1 teaspoon grated ginger
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame seeds
2 green onions, sliced
Directions:
Cook the stir-fry noodles according to package instructions, then drain and set aside.
Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat. Add chicken strips and cook until golden brown, about 5-6 minutes. Remove from the pan and set aside.
In the same pan, add the remaining olive oil. Stir-fry broccoli, bell pepper, carrot, and snap peas for about 3-4 minutes until crisp-tender. Add garlic and ginger, and stir for another minute.
In a small bowl, mix soy sauce, honey, sesame oil, and the cornstarch slurry. Pour the sauce into the pan and stir until thickened.
Return the cooked chicken to the pan, stirring to coat in the sauce. Add the cooked noodles and toss everything together.
Garnish with sesame seeds and green onions before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 460 kcal | Servings: 4