Teriyaki Chicken Noodle Bowl

Ingredients

• 1 pound sliced chicken breast or thighs
• 8 ounces noodles
• 2 cups mixed vegetables
• 1/2 cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Sesame seeds, for serving

Substitutions

Chicken breasts or thighs both work; cut them to a similar thickness and cook the thickest pieces to 165°F.

Rice noodles can replace wheat noodles for a gluten-free bowl if the teriyaki and soy sauces are also gluten-free. Follow the noodle package timing closely so they do not soften too far in the sauce.

Instructions

Step 2: Cook the Chicken

Cook the chicken in a hot skillet until golden and the thickest pieces reach 165°F.

Step 3: Cook the Vegetables

Add vegetables and cook until tender-crisp.

Step 4: Add the Sauce

Stir in teriyaki sauce, soy sauce, and sesame oil.

Step 5: Combine and Serve

Toss with noodles and serve with green onions and sesame seeds.

How to Store Leftovers

Refrigerate Teriyaki Chicken Noodle Bowl in a covered container and use it within 3 days. Store individual portions when convenient so you do not have to reheat the whole dish.

How to Reheat

Reheat the chicken and noodles together with the sauce for Teriyaki Chicken Noodle Bowl separately when possible, then add noodles only long enough to warm.

What to Serve With It

• Steamed edamame
• Extra vegetables
• Sesame seeds and green onions

Common Mistakes to Avoid

• Crowding the skillet and steaming the chicken instead of browning it.
• Cooking the vegetables until soft before the sauce is added.
• Leaving drained noodles to sit until they stick together; toss with a small amount of oil if there will be a delay.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions