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One Pan Teriyaki Chicken and Noodles

A delightful and quick dish featuring savory teriyaki chicken, tender vegetables, and hearty noodles, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon canola oil For cooking
  • 3 pieces chicken breasts (about 1.5 lb), cut into bite-sized pieces Seasoned with salt and pepper
  • 1 cup matchstick cut carrots For sweetness and crunch
  • 1 cup snap peas Fresh and crisp addition
  • 1 piece bell pepper, sliced For colorful freshness
  • 2.5 cups chicken broth (sodium reduced) A flavorful base
  • 0.5 cup low-sodium soy sauce Adds savoriness
  • 0.25 cup honey For sweetness
  • 1 tablespoon white vinegar For balancing flavors
  • 2 teaspoons minced garlic (about 4 cloves) Enhances flavor
  • 1 teaspoon fresh ginger For an aromatic touch
  • 350 grams spaghetti (broken in half) Main carbohydrate base
  • 2-3 pieces green onions, sliced For garnish and flavor

Method
 

Preparation
  1. In a large skillet, add canola oil and heat over medium-high heat.
  2. Once hot, add chicken pieces, season with salt and pepper, and cook for 3 to 4 minutes until browned on all sides.
Cooking
  1. Add matchstick carrots, snap peas, and sliced bell pepper to the skillet. Sauté for 2 to 3 minutes until slightly softened.
  2. Pour in chicken broth, soy sauce, honey, white vinegar, minced garlic, and fresh ginger. Stir until well combined.
  3. Bring the mixture to a gentle simmer. Add broken spaghetti, ensuring it's submerged, reduce heat to medium, cover, and cook for 10 to 12 minutes until spaghetti is al dente.
  4. Toss in sliced green onions just before serving.

Notes

Consider marinating the chicken in soy sauce, garlic, and ginger for extra flavor. Substitute veggies as desired, and serve with light salad or miso soup for a complete meal.