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- 2 boneless, skinless chicken breasts, sliced into thin strips - 8 oz. soba noodles (or any noodle of your choice) - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 carrot, julienned - 3 green onions, chopped - 4 tablespoons soy sauce - 2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon corn starch - 1 tablespoon toasted sesame seeds (optional) - Salt and pepper to taste Gather these ingredients to create a tasty Teriyaki chicken noodle bowl. The chicken gives a hearty protein base. Soba noodles add a nutty flavor. Fresh veggies make it colorful and healthy. The sauce is simple yet packed with flavor. Soy sauce adds saltiness. Honey brings sweetness for balance. Ginger and garlic add warmth and depth. Feel free to add corn starch for thickness. Toasted sesame seeds can give a nice crunch. Adjust salt and pepper to your taste. This meal is not just quick; it’s fun to make! Let’s dive into the cooking process next. To start, take your chicken breasts and slice them into thin strips. In a medium bowl, combine the chicken with the soy sauce, honey, grated ginger, minced garlic, and a pinch of salt and pepper. Mix well to coat the chicken evenly. Let this marinate for at least 15 minutes. This step is key. It adds a lot of flavor to your chicken. Next, bring a pot of salted water to a rolling boil. Add the soba noodles or your choice of noodles to the pot. Cook them according to the package instructions, usually around 5-7 minutes, until they are al dente. Once cooked, drain the noodles and rinse them with cold water. This stops the cooking process and keeps them from getting mushy. In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry these veggies for about 5-7 minutes. You want them tender but still crisp. This gives your dish a nice texture and color. Now, push the cooked vegetables to one side of the skillet. Add the marinated chicken to the other side. Cook the chicken for about 5-6 minutes, stirring occasionally. Make sure it’s fully cooked and no longer pink. This will blend the flavors beautifully. In a small bowl, mix the corn starch with one tablespoon of water to create a slurry. Pour this mixture into the skillet with the chicken and vegetables. Add the cooked noodles and toss everything together until well mixed. Cook it for another minute until the sauce thickens slightly. This step pulls all the flavors together. For serving, divide the Teriyaki chicken noodle mixture into deep bowls. Drizzle some extra soy sauce over the top if you like. Garnish with the chopped green onions and toasted sesame seeds for a pop of color. This makes your dish not just tasty but also nice to look at. Enjoy your homemade Teriyaki Chicken Noodle Bowls! To make a great teriyaki sauce, balance is key. You can adjust the sweetness and saltiness to your taste. If you want it sweeter, add more honey. For saltiness, just a bit more soy sauce works well. Taste as you go to find your perfect mix. Add extra toppings to boost flavor. Chopped green onions and toasted sesame seeds add crunch and color. You can also try adding a sprinkle of red pepper flakes for a little heat. If you like spice, sriracha or chili sauce can be great too. For al dente noodles, watch the cooking time closely. Follow the package instructions but check them a minute early. This keeps them firm and chewy. To ensure your chicken stays tender, don’t overcook it. Cook it just until the center is no longer pink. Marinating the chicken first also helps keep it juicy and flavorful. {{image_2}} You can switch out chicken for different proteins. Beef provides a hearty flavor. Shrimp adds a nice touch of sweetness. Tofu is a great choice for a plant-based option. Each protein brings its unique taste, making your bowls fun and varied. Just adjust the cooking time as needed. Cook beef until it’s browned, shrimp until pink, and tofu until crispy. While soba noodles are my favorite, there are many other choices. You can try rice noodles for a lighter feel. Udon noodles add a chewy texture. Even whole wheat noodles work well. Choose what you like best. Each noodle type changes the dish's taste and feel, giving you lots of options. Feel free to mix up the veggies in your stir-fry. Snow peas add a nice crunch. Mushrooms offer a rich, earthy flavor. Bell peppers come in many colors, each adding a different look and taste. You can also try zucchini or snap peas. Use whatever you have on hand for a fresh, colorful bowl. To keep your Teriyaki chicken noodle bowls fresh, store them in an airtight container. Make sure the dish cools before sealing. Place the container in your fridge. It will stay good for about 3 to 4 days. When ready to eat, just check that it smells fresh. If not, toss it out. When you want to enjoy your leftovers, reheating them right is key. I recommend using the microwave. Place your portion in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat on high for about 1 to 2 minutes. Stir halfway through to ensure even heating. If you prefer, you can reheat in a skillet over medium heat. Just add a splash of water or soy sauce to keep it moist. For long-term storage, freezing is a great option. Let the Teriyaki chicken noodle bowls cool completely. Then, portion them into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label them with the date. They can last up to 3 months in the freezer. When you’re ready to eat, thaw overnight in the fridge. Reheat as mentioned above for delicious results. Yes, you can prepare these bowls ahead of time. Marinate the chicken and cook the noodles earlier in the day. You can stir-fry the veggies and chicken just before serving. This keeps everything fresh and tasty. Store the cooked items in the fridge. They will last for about three days. When you're ready to eat, just warm it up in a pan. You can pair these bowls with simple sides. Try steamed edamame or a fresh cucumber salad. A light miso soup also goes well with this dish. You can even serve some crispy spring rolls for a fun crunch. These sides will balance the flavors and make a full meal. To add spice, you can use red pepper flakes. Just sprinkle a little on your chicken while it cooks. If you want more heat, try sriracha sauce in your marinade. For a milder taste, skip the spicy elements altogether. Adjust to your taste! This recipe offers a tasty way to enjoy Teriyaki Chicken Noodle Bowls. We covered key ingredients, from chicken to tasty vegetables, and how to create a great sauce. I shared tips for cooking and serving your dish, so it looks just right. You can customize your meals with variations and proper storage methods. Remember, the best part is making it your own. Enjoy experimenting in the kitchen!

Teriyaki Chicken Noodle Bowls Better Than Takeout

Indulge in a delicious Teriyaki Chicken Noodle Bowl that’s packed with flavor and ready in just 30 minutes! This easy recipe combines tender chicken, crisp veggies, and savory soba noodles in a mouthwatering teriyaki sauce. Perfect for a quick weeknight dinner or meal prep, this dish is sure to impress! Click through now to explore the full recipe and elevate your cooking game!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

8 oz. soba noodles (or any noodle of your choice)

1 cup broccoli florets

1 bell pepper, sliced (any color)

1 carrot, julienned

3 green onions, chopped

4 tablespoons soy sauce

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon corn starch

1 tablespoon toasted sesame seeds (optional)

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a medium bowl, combine the sliced chicken, soy sauce, honey, ginger, garlic, and a pinch of salt and pepper. Let marinate for at least 15 minutes.

    Cook the Noodles: Bring a pot of salted water to a boil and cook the soba noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

      Stir-Fry the Vegetables: In a large skillet or wok, heat the sesame oil over medium-high heat. Add broccoli, bell pepper, and carrot; stir-fry for about 5-7 minutes until vegetables are tender but still crisp.

        Cook the Chicken: Push the vegetables to one side of the skillet. Add the marinated chicken to the other side and cook for about 5-6 minutes, or until fully cooked, stirring occasionally.

          Combine and Thicken: In a small bowl, mix the corn starch with a tablespoon of water to create a slurry. Pour this mixture into the skillet with the chicken and vegetables. Add the cooked noodles and toss everything together until well combined. Cook for an additional minute until the sauce thickens slightly.

            Serve: Divide the Teriyaki chicken noodle mixture into bowls and garnish with chopped green onions and sesame seeds if desired.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                - Presentation Tips: Serve in deep bowls, drizzling some extra soy sauce over the top, and arrange the green onions and sesame seeds beautifully for a pop of color.