Chicken Teriyaki Noodles 

Craving a flavorful and satisfying meal? This Chicken Teriyaki Noodles recipe combines tender chicken, crisp vegetables, and a savory homemade teriyaki sauce, all tossed with your choice of noodles. It's a delightful fusion of sweet and savory flavors, perfect for a weeknight dinner or meal prep.

Ingredients

• 1 lb (about 2 medium) boneless, skinless chicken breasts, cut into 1-inch cubes

• 1/8 teaspoon sea salt

• 1/4 teaspoon black pepper

• 3 teaspoons sesame oil, divided

• 6 oz uncooked quarter-inch thick gluten-free rice noodles (or your preferred noodles)

• 3 tablespoons olive oil, divided

• 3 cloves garlic, minced

• 1/2 teaspoon grated or minced fresh ginger

• 2 cups broccoli florets

• 1/2 cup grated carrots

• 1/2 bell pepper, cut into thin strips

• 1/2 cup shelled edamame beans (thawed if using frozen)

• 1/2 cup low-sodium soy sauce (or gluten-free tamari)

• 1 teaspoon coconut sugar or brown sugar (or Stevia for lower carb)

• 2 tablespoons rice vinegar

• 2 tablespoons cornstarch or arrowroot starch

• 1/2 - 2/3 cup water (plus more as needed to thin out sauce)

• 1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)

• Toasted sesame seeds, for garnish

• Thinly sliced green onions, for garnish

Directions

1. Prepare the Chicken: Season the chicken cubes with salt, black pepper, and 1 teaspoon of sesame oil. Set aside.

2. Cook the Noodles: Soak the rice noodles in a large bowl of hot water according to package directions. Drain and set aside.

3. Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, coconut sugar, rice vinegar, cornstarch, and 1/2 cup water. Set aside.

4. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 4-5 minutes. Transfer to a plate and set aside.

5. Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Add the broccoli, carrots, bell pepper, and edamame beans. Cook until the vegetables are just crisp-tender, about 2-3 minutes.

6. Combine and Cook: Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the prepared teriyaki sauce over the mixture. Toss to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and everything to heat through.

7. Serve: Garnish with toasted sesame seeds and sliced green onions. Serve hot and enjoy!

Nutritional Information (Per Serving)

• Calories: Approximately 494 kcal

• Protein: ~40g

• Carbohydrates: ~50g

• Fat: ~15g

• Fiber: ~5g

• Sugar: ~10g