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Teriyaki Chicken and Noodles (One Pan)

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This easy, One Pan Teriyaki Chicken and Noodles is better than any takeout! It's healthier and loaded with veggies, with fewer dishes to wash! PLUS a step by step video! http://www.thereciperebel.com/one-pot-teriyaki-chicken-and-noodles/

Serves: 5-6 servings

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • 2 tablespoons canola oil
  • 2-3 chicken breasts, cut into 1" pieces
  • salt and pepper
  • 1 cup matchstick cut carrots
  • 1 cup snap peas
  • 1 bell pepper, sliced
  • 1 //2 cup soy sauce
  • 2 1/2 cups chicken broth
  • 1 box Barilla Pronto Half-Cut Spaghetti
  • 1/4 cup honey
  • 2 teaspoons garlic (about 4 cloves)
  • 1 teaspoon fresh ginger
  • 1 tablespoon white vinegar
  • 2-3 green onions, sliced

Details

Adapted from thereciperebel.com

Preparation

Step 1

Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

NOTES

*Chicken and vegetable measurements are totally flexible -- if you want it heavy on the chicken, do 3 chicken breasts! If you want to leave out the chicken and add extra veggies, or add in mushrooms, zucchini or broccoli -- do that!

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