Chicken teriyaki tends to be a dish everyone can get behind, and we’re predicting this one-bowl version with broccoli and noodles may soon be a favorite with your family. Bonus for picky eaters: The recipe includes the option to serve components separately. Making your own easy teriyaki sauce lets you control the amount of ginger and garlic (feel free to cut these Asian flavors in half for any diners who want it “not so spicy”). But to speed things up even more, you can use bottled teriyaki sauce.
Satisfy your sweet tooth with this easy-to-make recipe for Chicken Teriyaki Noodle Bowls.
1. Info for Chicken Teriyaki Noodle Bowls
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 4
- Calories: 766.76 kcal
2. Ingredients for Chicken Teriyaki Noodle Bowls
- cooking oil spray
- cornstarch
- cold water
- reduced-sodium soy sauce
- packed brown sugar
- apple cider vinegar
- garlic cloves
- finely grated fresh ginger
- broccoli florets
- vegetable oil
- boneless skinless chicken thighs
- salt
- black pepper
- lo mein noodles
- toasted sesame oil
- garlic cloves
- green onions
- toasted sesame seeds
3. Directions:
- Preheat oven to 425°. Line a large sheet pan with aluminum foil and coat with cooking spray or vegetable oil.
- Stir together cornstarch and cold water in a small bowl and set aside. In a small saucepan, combine soy sauce, brown sugar, vinegar, garlic for sauce, and ginger. Bring to a boil over medium-high heat, cooking and stirring until sugar dissolves, 1-2 minutes. Stir in cornstarch mixture and cook until sauce is thickened, about 2 more minutes. Remove from heat and set aside half of the sauce in a bowl for serving.
- Toss broccoli and vegetable oil on the prepared sheet pan and push to one side. Place chicken thighs on the other side of the sheet pan. Sprinkle broccoli and chicken with salt and pepper. Bake 10 minutes. Meanwhile, bring a medium saucepan of water to a boil.
- Remove sheet pan from oven and baste chicken and broccoli with the remaining sauce. Bake until chicken is no longer pink in the center and broccoli is tender-crisp, another 9-13 minutes; if broccoli finishes before chicken is done, spoon it out to a bowl and drape with foil.
- While chicken and broccoli finish baking, add lo mein noodles to the boiling water and cook until just tender (or according to package directions), about 4 minutes. Drain noodles and rinse with cold water. Set aside some plain noodles on the kids’ plates.
- In the same saucepan used for cooking the noodles, heat the sesame oil over medium heat. Add the garlic for noodles and cook, stirring, until fragrant, 30 seconds. Add the remaining noodles to the pan along with the green onions and sesame seeds, tossing to coat well.
- Divide the sesame-garlic noodles between adults’ serving bowls. Top with broccoli and chicken. Place broccoli and chicken on the kids’ plates as well. Spoon extra teriyaki sauce over the chicken (or serve some sauce separately for kids) and garnish with additional green onions, if you like.
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