Teriyaki Chicken Noodles

4.38 from 8 votes

If you love our Teriyaki chicken casserole or our Teriyaki Veggie Bowls you're going to be drooling over these Teriyaki Chicken Noodles!

Prep Time2

Cook Time15

Total Time2 15

Course: 50 + Best Easy Asian Recipes

Keyword: chicken, noodles, stir fry, teriyaki, vegetables

Servings:

Author: Sweet Basil

Place the chicken in a ziploc with 1/2 cup Teriyaki Sauce.
2 1/2 Cups [Teriyaki Sauce]
Place in the fridge for 2 hours or up to 1 day.
Drizzle a little oil in a small fry pan and add the egg over medium high heat.
Tilt the pan to coat with egg as you gently lift the sides with a spatula. Flip once set and cook for a few seconds and remove to a cutting board to slice and set aside.
1 Egg
Heat a pan over high heat, add a drizzle of oil and add the chicken.
1 Boneless, Skinless Chicken Breasts
Turn the heat to medium low and cook for 5-6 minutes following THE PERFECT METHOD post directions.
Flip and cook an additional 5-6 minutes or until cooked through.
Set aside on a cutting board to allow juices to redistribute.
Meanwhile, cook the pasta per package instructions.
1 Pound Angel Hair or Spaghetti Noodles
Heat the chicken pan (without the chicken) back up over medium heat and add the olive oil and quickly stir in the garlic and cook for 30 seconds.
1 Tablespoon Olive Oil, 2 Cloves Garlic
Add the carrots and peppers and saute until tender.
1 Cup Sliced Carrots, 3/4 Cup Mini Bell Peppers
Add the remaining veggies and butter and cook for about 1-2 minutes or until heated through.
1 1/2 Cups Broccoli, 1 Cup Snow Peas, 1 Tablespoon Butter
Slice or chop the chicken and then add the chicken, sauce, eggs and noodles to the pan and stir to combine.
Sprinkle with sesame seeds and green onions to garnish.
Sesame Seeds, Green Onions

stored in a covered dish, teriyaki chicken noodles will keep for 3-4 days in the refrigerator