Julie Knott

Chicken Teriyaki Noodle Stir-Fry

Happy Tuesday, Friends! Hope you’re all staying warm – it seems to be cold in most places in the US right now!

Here in Florida, it’s Spring Break for the schools, so the kids have lots of free time. I have them helping me with some chores around the house, as well as making sure they are having some fun adventures, too! Yesterday, the main thing they helped me with was cooking dinner.

One of the things they love to do is cook with me – sometimes, even cook on their own. Baking, they are champs at, but savory is another story. So yesterday, I had them peeling, chopping and tossing lots of veggies with chicken, rice noodles and sauce. On a typical day, this wouldn’t be ideal for them. But I think because they made it, they enjoyed it so much more!

I think if you did this during the week and had all the veggies prepped ahead of time, it would cook up super quickly. You could even have this on top of a bowl of rice, minus the noodles. It would be delicious that way as well.

Let me know what you’re doing during these long school breaks – I’m always looking for some new ideas! Happy cooking!

Chicken Teriyaki Noodle Stir-Fry

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 8 oz. rice noodles, cooked according to directions on package
  • 3 tablespoons avocado oil
  • 1 lb. boneless, skinless chicken breasts cut into 1/2-inch strips
  • 3 carrots, thinly sliced (about 1 1/2 cups)
  • 1 bell pepper, cut into 1-inch strips
  • 1 small red onion, halved top to bottom and cut into thin half rings
  • 1 cup snow peas
  • 3 scallions, green and white parts, sliced
  • 1 can water chestnuts, drained and roughly chopped
  • 4 tablespoons reduced-sodium teriyaki sauce

Directions

  1. Cook the noodles according to the package directions until they are al dente. Drain and set aside.
  2. While the noodles are cooking, heat 1 tablespoon oil over medium-high heat in a large skillet and add the cut chicken.
  3. After 2 minutes, add 2 more tablespoons of oil and the carrots, peppers, onions, snow peas, scallions and water chestnuts to the chicken. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes, and the chicken is cooked through.
  4. Add the noodles and teriyaki sauce to the pan and toss it together for 1-2 minutes.
  5. Serve immediately and enjoy!

 Original recipe can be found here. 

One comment

Leave a comment