Description
A quick and flavorful noodle stir fry made with tender chicken, crisp vegetables, and a savory-sweet teriyaki sauce. Ready in just 30 minutes, this dish is family-friendly, versatile, and better than takeout.
Ingredients
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225 g (8 oz) rice noodles (or preferred noodles)
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450 g (1 lb) boneless, skinless chicken breasts, thinly sliced
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30 ml (2 tbsp) vegetable oil
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1 bell pepper, sliced (red or green)
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100 g (1 cup) broccoli florets
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100 g (1 cup) snap peas
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3 green onions, sliced
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3 cloves garlic, minced
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15 g (1 tbsp) fresh ginger, grated
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120 ml (½ cup) teriyaki sauce
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30 ml (2 tbsp) soy sauce
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1 tbsp sesame seeds (optional)
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Salt and pepper, to taste
Instructions
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Cook noodles according to package directions (5–7 minutes). Drain and set aside.
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Heat 1 tbsp oil in a skillet or wok over medium-high heat. Add chicken, season lightly, and cook 5–7 minutes until golden and cooked through. Remove and set aside.
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Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
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Add bell pepper, broccoli, and snap peas. Stir-fry for 3–5 minutes until tender-crisp.
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Return chicken to the skillet. Add noodles, teriyaki sauce, and soy sauce. Toss well to coat.
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Let simmer for 2–3 minutes. Garnish with green onions and sesame seeds. Serve hot.
Notes
Slightly undercook noodles so they don’t turn mushy when stir-fried.
Swap chicken for shrimp, beef, or tofu for variations.
Use fresh ginger for the best flavor.
Add sriracha or red pepper flakes for a spicy kick.
Pre-chopped veggies can save time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian