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Sweet Teriyaki Chicken Noodle Bowl

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken and Sauce
  • 500 g boneless, skinless chicken breast or thighs, sliced
  • 2 tablespoons oil (vegetable or sesame)
  • 1/3 cup soy sauce (low sodium preferred)
  • 1/4 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup water
  • For the Noodle Bowls
  • 250 g egg noodles, udon, or rice noodles
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 2 spring onions, chopped
  • Sesame seeds for garnish

Instructions
 

  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, garlic, ginger, and water until well combined.
  • Heat oil in a large pan or wok over medium-high heat.
  • Add the sliced chicken and cook for 5 to 6 minutes until fully cooked and lightly browned.
  • Pour the prepared teriyaki sauce over the chicken and stir well.
  • Reduce heat to medium and simmer for 3 to 4 minutes until the sauce thickens.
  • Add broccoli, carrot, and bell pepper, stirring for 2 to 3 minutes until slightly tender but still crisp.
  • Add the cooked noodles to the pan and toss until evenly coated with sauce.
  • Remove from heat and garnish with spring onions and sesame seeds.