Description
These Chicken Teriyaki Noodles are a wholesome and delicious meal that offers a cleaner alternative to traditional takeout. With a balance of lean protein, complex carbohydrates, and fresh vegetables, this dish supports your wellness goals while providing comfort and satisfaction.
Ingredients
Scale
1 lb Chicken Breast (cubed)
8 oz Brown Rice Noodles or Soba
2 cups Broccoli Florets
1 large Red Bell Pepper (sliced)
2 medium Carrots (julienned)
1 cup Snap Peas
1/2 cup Coconut Aminos (or Tamari)
1 tbsp Fresh Ginger (grated)
3 cloves Garlic (minced)
2 tbsp Maple Syrup or Honey
1 tbsp Rice Vinegar
1 tsp Sesame Oil
Sesame Seeds & Green Onions (to taste)
Instructions
- Prepare the noodles according to the package instructions. Drain them and set them aside. Toss them with a tiny drop of sesame oil to prevent sticking
- Whisk the coconut aminos, grated ginger, minced garlic, maple syrup, rice vinegar, and sesame oil in a small bowl
- Heat a large skillet or wok over medium-high heat with a splash of avocado oil. Add the cubed chicken breast and sauté until golden brown and reaches an internal temperature of 165°F. Remove the chicken from the pa
- In the same skillet, add the broccoli, carrots, and bell peppers. Stir-fry for about 3-5 minutes until tender-crisp
- Add the snap peas and cook for another minute
- Return the chicken to the skillet and pour the teriyaki sauce over the ingredients. Let it simmer for 2 minutes
- Add the cooked noodles to the skillet and toss everything together until the sauce coats every strand
- Remove from heat and garnish with fresh green onions and sesame seeds
Notes
To reduce carb content, you can replace the noodles with zoodles or shirataki noodles.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg