Teriyaki Chicken with Stir-Fried Vegetables and Noodles

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Tips for Experienced Cooks

To elevate the umami flavor in your stir-fry, consider adding a dash of fish sauce or a sprinkle of umami powder to the vegetable medley. When grilling the chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for perfect doneness. For an added layer of complexity, use fresh garlic and ginger instead of the powdered form; their freshness can significantly enhance the flavor profile of the marinade.

Step 1: Prepare the marinade

In a small bowl, whisk together the following ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Step 2: Marinate the chicken

Place the chicken breasts in a large resealable bag and pour the marinade over the chicken. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes.

  • 4 boneless, skinless chicken breasts

Step 3: Grill the chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 6-7 minutes on each side, or until cooked through.

Step 4: Prepare the stir-fry

In a small bowl, whisk together the following ingredients to make a cornstarch slurry:

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion and stir-fry for 2-3 minutes, or until slightly softened. Add the broccoli and mushrooms to the skillet and stir-fry for an additional 2-3 minutes, or until the vegetables are tender-crisp.

Step 5: Thicken the stir-fry

Add the cornstarch slurry to the skillet and stir to combine. Cook for an additional 1-2 minutes, or until the sauce has thickened.

Step 6: Serve

Serve the grilled chicken with the stir-fried vegetables and cooked udon noodles. Garnish with sesame seeds and sliced green onions, if desired.

  • Cooked udon noodles
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Meat, Eggs, & Dairy

  • 4 whole chicken breast

Fresh Produce & Herbs

  • 1 whole red bell pepper
  • 1 whole yellow bell pepper
  • 1 small onion
  • 2 cups broccoli florets
  • 8 ounces mushroom
  • 1 clove green onion

Pantry Items

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 8 ounces udon noodle

Seasonings & Spices

  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 clove sesame seeds
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