Teriyaki Chicken Noodles — Easy 1 Pot Stir Fry Stir Fry Recipes POPSUGAR Food UK Photo 5 from www.popsugar.co.uk
Description
This easy chicken stir fry recipe with noodles is a quick and delicious meal that is perfect for busy weeknights. It's packed with flavor and loaded with veggies, making it a healthy choice for the whole family. Plus, it's super easy to customize to your liking by adding or subtracting ingredients, making it a versatile dish that you can make again and again.
Prep Time
The prep time for this recipe is minimal, as most of the ingredients can be chopped and prepped in advance. You'll need about 15 minutes to chop the veggies and slice the chicken, and another 5 minutes to cook the noodles. All in all, this recipe should take no more than 30 minutes to prepare.
Cook Time
The cook time for this recipe is also minimal, as the stir fry comes together quickly in a hot wok or skillet. You'll need about 10 minutes to cook the chicken and veggies, and another 5 minutes to sauce everything up and toss it all together. In total, this recipe should take no more than 20 minutes to cook.
Ingredients
For this recipe, you'll need: - 1 lb boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 onion, sliced - 3 cloves garlic, minced - 1 tbsp fresh ginger, minced - 1/2 cup soy sauce - 1/4 cup brown sugar - 2 tbsp cornstarch - 1/4 cup water - 8 oz. noodles (your choice)
Equipment
To make this recipe, you'll need a wok or large skillet, a knife and cutting board for chopping, and a pot for boiling the noodles.
Method
1. Start by boiling the noodles according to the package instructions. Once cooked, drain them and set them aside. 2. While the noodles are cooking, heat a wok or large skillet over high heat. Add a small amount of oil and swirl to coat the pan. 3. Add the chicken strips and cook for 3-4 minutes, or until browned on all sides. 4. Add the sliced peppers, onion, garlic, and ginger to the wok and stir-fry for an additional 3-4 minutes, or until the veggies are tender-crisp. 5. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and water. 6. Pour the sauce over the chicken and veggies and toss everything together until well coated. 7. Add in the cooked noodles and continue tossing everything together until the noodles are heated through and everything is well combined. 8. Serve hot and enjoy!
Notes
- This recipe is extremely versatile, so feel free to mix and match the veggies to your liking. Broccoli, peas, carrots, and mushrooms are all great options. - You can also customize the sauce to your liking by adjusting the sweetness, saltiness, or spiciness to your preference. - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - Calories: 450 - Fat: 5g - Carbs: 62g - Protein: 38g - Sodium: 1900mg
Recipes FAQ
Q: Can I use a different type of protein instead of chicken? A: Yes! Beef, pork, shrimp, or tofu would all work well in this recipe. Q: Can I use a different type of noodle? A: Absolutely! Feel free to use your favorite type of noodle, such as rice noodles, udon noodles, or even spaghetti. Q: Can I make this recipe spicy? A: Yes! Simply add some red pepper flakes or sriracha to the sauce to give it a kick.
Recipe Tips
- To make this recipe even easier, you can use pre-cut veggies and pre-cooked chicken. - For an extra boost of flavor, try marinating the chicken in a soy sauce and ginger mixture for a few hours before cooking. - To prevent the noodles from sticking together, rinse them under cold water after cooking and toss them with a small amount of oil.
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