Sticky Teriyaki Chicken Noodle Bowls

In the culinary landscape, few dishes can claim the title of being both quick and utterly delicious as effectively as Sweet and Savory Sticky Teriyaki Chicken Noodle Bowls. This recipe represents a harmonious blend of tender, marinated chicken thighs, perfectly cooked noodles, and a vibrant array of vegetables, resulting in a meal that is as visually appealing as it is flavorful. The balance of sweet and savory elements in this dish creates an explosion of taste that is sure to please a variety of palates, making it a fantastic choice for anything from a cozy weeknight dinner to an impressive dish for entertaining guests.

Discover the delightful experience of Sweet and Savory Sticky Teriyaki Chicken Noodle Bowls, a dish that combines tender marinated chicken thighs, perfectly cooked noodles, and an array of vibrant vegetables. With a balance of sweet and savory flavors, this meal is quick to prepare yet impressively indulgent. Perfect for weeknight dinners or special occasions, it offers nutrition and satisfaction in every bite. Dive into this easy-to-follow recipe and elevate your home cooking today!

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Ingredients

For the Teriyaki Chicken:

1 lb (450g) boneless, skinless chicken thighs

1 tablespoon vegetable oil

Salt and pepper to taste

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Noodle Bowl:

8 oz (225g) rice noodles or soba noodles

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 cup snap peas or sugar snap peas

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Chicken Marinade:

- In a medium bowl, combine soy sauce, brown sugar, rice vinegar, honey, garlic, and grated ginger. Whisk until sugar is dissolved.

- Add the chicken thighs to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes, preferably in the refrigerator for a couple of hours.

Cook the Noodles:

- Cook the rice noodles or soba noodles according to package instructions. Drain and set aside. If using rice noodles, rinse under cold water to prevent sticking.

Stir-Fry the Veggies:

- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add broccoli, bell pepper, carrot, and snap peas.

- Stir-fry the vegetables for about 4-5 minutes or until they are just tender but still crisp. Remove from the skillet and set aside.

Cook the Chicken:

- In the same skillet, add the marinated chicken thighs (discard excess marinade) and cook over medium-high heat for about 5-7 minutes on each side, or until the chicken is browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.

Make the Sticky Sauce:

- In the same skillet, add the remaining marinade and bring it to a boil. Stir in the cornstarch slurry to thicken the sauce, cooking until it bubbles and coats the back of a spoon.

Combine the Dish:

- Slice the teriyaki chicken into bite-sized pieces. In a large mixing bowl, combine the cooked noodles with the stir-fried vegetables.

- Drizzle a portion of the sticky sauce over the noodles and veggies, mixing gently to coat.

Serve:

- Serve the noodle mixture in bowls, topped with the sliced teriyaki chicken. Drizzle with extra sauce, if desired.

- Garnish with sliced green onions, sesame seeds, and lime wedges on the side for squeezing over the bowl.

Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marination) | Serves 4