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Teriyaki chicken with vegetables and noodles

Teriyaki Chicken with Vegetables and Noodles

A classic, delicious Japanese dish! Teriyaki isn't just a sweet, thick Japanese sauce of soy sauce, mirin, ginger, and sugar—it's also a Japanese cooking method where the meat is marinated in that sauce. It goes beautifully with meat, vegetables, and seafood and brings out the best in the finished dish. You can buy it ready-made or make your own from simple, affordable ingredients, seasoned to your taste.

Snezhana

Recipe author

Teriyaki chicken with vegetables and noodles

Composition / ingredients

Servings:

Chicken fillet

300

Onion

Carrot

Young zucchini

Bell pepper

Teriyaki sauce

Noodles

100

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 7 g

Fats 24 % 4 g

Carbohydrates 35 % 6 g

88 kcal

GI: 71 / 29 / 0

Cooking method

Cooking time: 50 min

Step 1:

Wash the chicken fillet, pat it dry on a paper towel, and cut it into cubes. Rinse the meat once more. Put it in a bowl, pour over 2 tablespoons of teriyaki sauce, and let it marinate for 30 minutes. If you don't have ready-made sauce, make your own by combining soy sauce, mirin, sugar, grated ginger, and minced garlic. To get the right consistency, add a little cornstarch dissolved in boiled water. Simmer the sauce until it thickens, then cool it.
Step 2:

Peel the onion and cut it into thin wedges or cubes.
Step 3:

Wash and peel the carrot and grate it on a Korean-carrot grater, or cut it into thin, long matchsticks.
Step 4:

Wash the bell pepper and cut out the stem and seed pod. Cut the flesh into strips or sticks.
Step 5:

Wash the zucchini and cut it into cubes if it's young with tender flesh; mature zucchini should be peeled and seeded. Wash the green onion, pat it dry on a paper towel, and chop it finely. You can use other herbs to taste in this dish.
Step 6:

Pour vegetable oil into a skillet, turn on the heat, and let the oil get hot. Add the prepared onion and carrot and sauté over medium heat until soft.
Step 7:

Then add the chicken along with the leftover marinade from the bowl. Stir and keep cooking over medium heat until the meat turns white.
Step 8:

Add the zucchini and bell pepper to the pan and stir. Cook everything together for about 10 more minutes over medium heat, covered.
Step 9:

Meanwhile, cook the noodles in salted water according to the package directions—about 8 minutes on average for al dente. Drain the noodles in a colander.
Step 10:

Add the noodles to the skillet with the vegetables and meat. Stir everything together and cook for about 2 minutes, adding a couple of tablespoons of teriyaki sauce and a little sesame seed. Turn off the heat. The dish is ready—serve it right away.
Step 11:

Serve the teriyaki chicken with vegetables and noodles sprinkled with chopped green onion and sesame seeds. Enjoy!