Ingredients
Scale
- 2 chicken breasts, sliced
- 8 oz egg noodles or udon noodles
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 1/2 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the garlic and ginger, and stir-fry for 1 minute until fragrant.
- Add broccoli, bell pepper, and snap peas, and stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
- Pour in the teriyaki sauce and toss everything together.
- Add the cooked noodles and stir to combine, cooking for another 2-3 minutes until heated through.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For extra flavor, marinate the chicken in teriyaki sauce for 15-20 minutes before cooking. Feel free to add vegetables like carrots, zucchini, or mushrooms. To make it spicy, add red pepper flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg