Description

A quick and flavorful Chicken Teriyaki Noodles recipe featuring tender chicken strips, vibrant bell peppers, and egg noodles tossed in a savory homemade teriyaki sauce made with low-sodium soy sauce, brown sugar, and sesame oil. Perfect for a satisfying and colorful weeknight dinner ready in just 30 minutes.

Ingredients

Units Scale

Protein

4 boneless, skinless chicken breasts (about 1 lb)

Vegetables

4 cloves fresh garlic, minced
2 bell peppers (1 red, 1 yellow), sliced

Pasta

8 oz egg noodles

Sauce

1/4 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp sesame oil

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Instructions

Prepare Ingredients: Slice the chicken breasts into thin strips. Mince the garlic and slice the red and yellow bell peppers into thin strips for even cooking and easy tossing with noodles.
Cook Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Drain and set aside.
Sauté Chicken: Heat a large skillet over medium-high heat. Add the sesame oil, then add the chicken strips. Sauté for about 5 minutes or until the chicken is golden brown and cooked through, stirring occasionally for even cooking.
Add Vegetables: Add the minced garlic and sliced bell peppers to the skillet with the chicken. Stir-fry for about 3 minutes, until the peppers begin to soften and garlic is fragrant.
Make Sauce and Combine: In a small bowl, whisk together the low-sodium soy sauce and brown sugar until the sugar dissolves. Pour this sauce over the chicken and vegetable mixture in the skillet.
Toss Noodles: Add the cooked egg noodles to the skillet. Toss all ingredients together until the noodles are well coated with the teriyaki sauce and heated through, about 1-2 minutes.

Notes

Use low-sodium soy sauce to control salt intake and keep the dish balanced.
For extra flavor, garnish with toasted sesame seeds or chopped green onions if desired.
Bell peppers can be substituted or supplemented with other vegetables like snap peas or broccoli.
Make sure not to overcook the noodles to avoid mushiness; al dente texture is best.
If preferred, use chicken thighs for juicier meat, adjusting cooking time accordingly.