Sticky Teriyaki Chicken Noodle Bowls

If you’re looking for a dish that perfectly balances sweet and savory flavors, look no further than Sweet & Savory Sticky Teriyaki Chicken Noodle Bowls. This delightful recipe brings together succulent chicken thighs glazed in a rich teriyaki sauce, served over a bed of tender rice noodles and vibrant vegetables. Each bite offers a flavorful explosion that makes it a favorite for family dinners and meal prep alike.

Discover the perfect blend of sweet and savory with these Sweet & Savory Sticky Teriyaki Chicken Noodle Bowls. Juicy chicken thighs coated in rich teriyaki sauce are served over tender rice noodles and fresh vegetables for a vibrant meal. This dish is not only a family favorite but also a great option for meal prep. Enjoy the delightful flavors and nutritional benefits while impressing your loved ones with this simple and satisfying recipe!

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Ingredients

1 pound boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 inch fresh ginger, grated

8 ounces rice noodles

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Instructions

Marinate the Chicken: In a bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs and coat them well. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for richer flavor.

Cook the Noodles: While the chicken is marinating, bring a pot of salted water to boil. Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Sauté the Vegetables: In a large skillet or wok over medium-high heat, add a splash of sesame oil. Add the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 5-7 minutes or until the vegetables are just tender but still crisp. Remove from the heat and set aside.

Cook the Chicken: In the same skillet, add a bit more sesame oil if needed, and heat over medium-high heat. Remove the chicken from the marinade (keep the marinade) and add it to the skillet. Sear the chicken for about 5-6 minutes on each side until fully cooked and caramelized.

Make the Sauce: After the chicken is cooked, pour the reserved marinade into the skillet. Allow it to simmer for about 3-4 minutes, letting it thicken and become sticky.

Combine Noodles and Chicken: Add the cooked rice noodles to the skillet, tossing them with the chicken and the sticky sauce until everything is well coated. Stir in the sautéed vegetables and mix until combined.

Serve: Divide the sticky teriyaki chicken noodle mixture into bowls. Garnish with sliced green onions and sprinkle sesame seeds on top for added crunch. Serve warm and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings