Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.
Teriyaki chicken makes a weekly appearance in my home, whether it’s via the slow cooker, in the form of meatballs or as the stellar sauce atop crispy baked chicken wings. And with the perfect homemade teriyaki sauce in tote, it’s time to wave goodbye to that bottled stuff and say hello to my go-to tips for successful stir-fry at home:
- Mind Your Mise en Place: Stir-frying is one of the quickest cooking methods around, which means it’s essential to have every single ingredient prepped and near the pan before you fire up the flames.
- Keep the Color: The best way to ensure your veggies retain their bright colors during the stir-fry process is to blanch them. Once you’ve blanched them, make sure to drain them well to avoid adding any extra moisture to the stir-fry.
- Bring On the Boil: Many stir-fry recipes include a slurry, which is a mixture of cornstarch and water used to thicken the stir-fry sauce. Whenever cornstarch is involved, it’s essential to bring the sauce to a boil. Skipping this step will lead to a soupy sauce rather than a thick syrup.
Ready to put your stir-fry skills to the test? Grab your knife and get ready to take a wok (Food Pun Count: 1) on the wild side with this quick and easy recipe for Teriyaki Chicken Stir-Fry with Noodles.
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For the teriyaki sauce:
- 1/2 cup low sodium soy sauce
- 1/3 cup low sodium chicken stock
- 1/4 cup pineapple juice
- 1/4 cup packed light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 1/2 teaspoons cornstarch
For the stir-fry:
- 2 Tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 cup sliced red peppers
- 1 1/2 cups shredded carrots
- 2 large boneless, skinless chicken breasts, cut into thin strips
- 8 ounces udon or rice noodles, cooked
Make the teriyaki sauce:
- Whisk together all of the teriyaki sauce ingredients in a medium bowl. Set the sauce aside.
Make the stir-fry:
- Add 1 tablespoon vegetable oil to a wok or large, tall-sided sauté pan set over medium-high heat. Add the broccoli, peppers and carrots and cook, stirring constantly, for 3 minutes until the vegetables are still crisp but tender. Transfer the vegetables to a bowl.
- Add the remaining 1 tablespoon vegetable oil to the pan and place it back over medium-high heat. Add the sliced chicken and cook, stirring constantly, for about 3 minutes or until it is no longer pink. Push the chicken to the edges of the pan then add the prepared teriyaki sauce to the center of the pan. Bring the sauce to a boil and cook it until until it thickens to the consistency of syrup, about 3 minutes.
- Reduce the heat to low then return the cooked vegetables to the pan and add the cooked noodles, tossing to combine. Serve the stir-fry immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.