Description
A vibrant dish of Teriyaki chicken with noodles, combining savory flavors and crunchy vegetables in a sticky-sweet glaze.
Ingredients
Scale
- 500g Hähnchenbrust, cut into bite-sized pieces
- 200g Nudeln (Eiernudeln oder Reisnudeln)
- 1/4 Tasse Teriyaki-Sauce
- 2 EL Soja-Sauce
- 1 EL Honig
- 1 Knoblauchzehe, gehackt
- 1 TL Ingwer, gerieben
- 1 EL Sesamöl
- Frühlingszwiebeln zum Garnieren
- Sesam zum Bestreuen
- Gemüse nach Wahl (z.B. Brokkoli, Paprika, Karotten)
Instructions
- Heat sesame oil in a large skillet over medium heat and add the chicken. Sauté until golden brown, about 5-7 minutes.
- Boil water in a separate pot and cook the noodles according to package instructions.
- In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, and ginger until combined.
- Add chosen vegetables to the skillet with the chicken and stir-fry for an additional 2-3 minutes.
- Drain the cooked noodles and add them to the skillet. Pour the teriyaki sauce mixture over everything and toss gently to coat.
- Heat for another 2-3 minutes, then serve garnished with green onions and sesame seeds.
Notes
Prepare your sauce in advance for more developed flavors. You can use tofu or shrimp instead of chicken for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 65mg