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If you’re looking for a dish that encapsulates a harmonious blend of savory, sweet, and umami flavors, look no further than sticky teriyaki chicken noodle bowls. This delightful meal is not just a feast for the taste buds; it also offers a colorful presentation that makes it ideal for both family dinners and special occasions. The combination of tender chicken coated in a luscious teriyaki sauce, paired with perfectly cooked noodles and crisp vegetables, creates a satisfying dish that appeals to all ages.

Sticky Teriyaki Chicken Noodle Bowls

Discover the delightful world of sticky teriyaki chicken noodle bowls, a perfect blend of savory, sweet, and umami flavors. This colorful dish features tender chicken glazed in rich teriyaki sauce, complemented by fresh vegetables and perfectly cooked noodles, making it a hit for all ages. Explore the origins of teriyaki, the art of marination, and the key ingredients that create this satisfying meal. Elevate your dining experience with this vibrant, nutritious option that’s sure to impress!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

½ cup soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Noodles:

8 oz rice noodles or udon noodles

2 tablespoons vegetable oil

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 cup snap peas

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

For Serving:

Lime wedges

Additional soy sauce (optional)

Instructions
 

Marinate the Chicken:

    - In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and ensure they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Cook the Noodles:

        - While the chicken is marinating, cook the rice or udon noodles according to package instructions. Drain and set aside.

          Cook the Chicken:

            - Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve the marinade) and sauté for 5-7 minutes, or until the chicken is cooked through and browned.

              Make the Sauce:

                - Pour the reserved marinade into the skillet and bring to a simmer. Cook for about 2 minutes. Add the cornstarch slurry (cornstarch mixed with water) to the skillet and stir well, let it thicken for about 1-2 minutes, stirring frequently.

                  Add the Vegetables:

                    - Add the sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for an additional 3-5 minutes, or until the vegetables are tender-crisp.

                      Combine Noodles and Chicken:

                        - Add the cooked noodles to the skillet and toss everything together until the noodles are heated through and well coated in the sticky teriyaki sauce.

                          Serve:

                            - Divide the sticky teriyaki chicken noodles among bowls. Garnish with sliced green onions and sesame seeds. Serve with lime wedges and extra soy sauce if desired.

                              Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings