Teriyaki chicken is a family favorite, so I am always looking for a new way to serve it up. I have made it in the slow cooker and baked it. I have served it in a rice bowl and even served it up recently as a lettuce wrap.
This time I served it up with noodles. I must say it is now my favorite way to eat it. And the sauce used is my new favorite teriyaki sauce. It has the perfect balance of flavor. The secret ingredient to these teriyaki chicken noodle bowls is a little bit of sesame oil. It really adds another dimension of flavor that is spectacular!
I also love all the veggies used, but feel free to change them up. This is a great recipe to use up what you have in the fridge!
- 4 boneless skinless chicken thighs, cut into strips
- 2 Tbsp olive oil
- 3 large carrots, cut in halve lengthwise and sliced
- 1 zucchini, cut in halve lengthwise and sliced
- 8 mushrooms, sliced
- 1/2 red onion, diced
- 1 (16 oz) pkg. angel hair or thin spaghetti pasta
- 1 1/2 cup cold water
- 3/4 cup brown sugar
- 1/2 cup soy sauce
- 1 tsp garlic powder
- 3 Tbsp cornstarch
- 1 tsp sesame oil
- Start a heating a large pot of water on the stove to cook the pasta in. While that comes to a boil,
- heat a large skillet over medium high heat. Add 1 tbsp oil to the skillet along with the chicken. Cook for about 10 minutes until chicken is cooked and lightly brown.
- Remove the chicken from the skillet and set aside. Then add remaining 1 Tbsp of oil to the skillet and add the carrots, zucchini, mushrooms, and red onion. Cook veggies until just tender. Re turn chicken to the pan and turn off the heat.
- Add pasta now to the boiling water and cook according to package directions.
- While the pasta cooks, add all of the sauce ingredients to a sauce pan and cook over medium heat while whisking until it thickens.
- Add enough of the sauce to the chicken and veggies until it is well coated. Serve over cooked pasta. Serve remaining sauce on the side for those who want more sauce. Serves 6-8
Recipe adapted from Jamie Cooks It Up.