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Homemade Teriyaki Chicken Stir-Fry with Veggie Noodles recipe photo

Teriyaki Chicken Stir-Fry with Veggie Noodles

This Teriyaki Chicken Stir-Fry with Veggie Noodles is a vibrant, quick, and wholesome meal packed with tender chicken and crisp veggies tossed in savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts sliced thinly
  • 2 tablespoons teriyaki sauce choose your favorite brand or homemade
  • 1 tablespoon olive oil for sautéing
  • 1 bell pepper sliced into thin strips
  • 1 carrot julienned
  • 1 zucchini spiralized or cut into thin noodles
  • 1 cup snap peas trimmed
  • 2 green onions sliced
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced, fresh is best
  • Salt and pepper to taste
  • Sesame seeds for garnish, optional but highly recommended

Equipment

  • Large non-stick skillet or wok
  • Spiralizer or julienne peeler
  • Sharp chef’s knife
  • Cutting board
  • Mixing spoon or spatula
  • Measuring spoons

Method
 

Preparation
  1. Begin by slicing your chicken breasts into thin strips to ensure quick, even cooking. Slice the bell pepper, julienne the carrot, spiralize or thinly slice the zucchini into noodles, and trim the snap peas. Mince the garlic and ginger finely, and slice the green onions. Have all ingredients prepped and ready to go for a seamless cooking process.
Marinating
  1. Place the sliced chicken in a small bowl and toss with 2 tablespoons of teriyaki sauce. Let it marinate for about 5-10 minutes while prepping the vegetables. This infuses the chicken with sweet and savory flavor.
Cooking
  1. Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken strips in a single layer and cook for 4-5 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken and set aside.
  2. In the same pan, add a bit more olive oil if needed. Add minced garlic and ginger, cooking until fragrant, about 30 seconds. Add bell pepper, carrot, snap peas, and green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp and vibrant.
  3. Return the cooked chicken to the skillet with the vegetables. Add the zucchini noodles last and cook for 1-2 minutes to warm through without becoming mushy. Toss gently to combine. Season with salt and pepper to taste.
Serving
  1. Plate the stir-fry and garnish with sesame seeds for a nutty crunch and visual appeal. Serve hot and enjoy the harmonious blend of textures and flavors.

Notes

  • Swap chicken for turkey, tofu, or shrimp for different protein options.
  • Use broccoli, mushrooms, baby corn, or bok choy as veggie alternatives or additions.
  • Try spiralized sweet potatoes or cooked rice noodles instead of zucchini noodles.
  • Add red pepper flakes or sriracha for a spicy kick.
  • Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing zucchini noodles to maintain texture.