Teriyaki Chicken with Soba Noodle Stir-Fry
Sweet & Savory Teriyaki Chicken Over Soba Veggie Stir-Fry
Ingredients:
2 boneless, skinless chicken breasts, sliced thin
8 oz soba noodles
1 tablespoon sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar (non-alcoholic)
1 tablespoon cornstarch + 2 tablespoons water (slurry)
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon sesame seeds
1 cup julienned carrots
1 red bell pepper, thinly sliced
1 zucchini, julienned
2 green onions, sliced
1/4 cup water
Fresh cilantro or green onion for garnish (optional)
Directions:
Cook soba noodles according to package instructions. Drain and rinse under cold water; set aside.
In a small bowl, mix soy sauce, honey, rice vinegar, grated ginger, and garlic. Set aside.
Heat a large skillet or wok over medium heat. Add sesame oil. Sauté the sliced chicken for 4–5 minutes until fully cooked and golden.
Add the soy sauce mixture to the pan with the chicken. Let simmer for 2 minutes. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the chicken. Remove chicken and set aside.
In the same pan, add water and toss in the carrots, bell pepper, and zucchini. Stir-fry for 3–4 minutes until slightly tender.
Add cooked soba noodles and stir to combine. Return chicken to the pan and mix well.
Sprinkle sesame seeds and sliced green onions on top. Garnish with cilantro if desired and serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings