Teriyaki Chicken Pasta
Sweet and Savory Teriyaki Chicken Noodles
Ingredients:
12 oz pasta (spaghetti or linguine)
1 lb boneless, skinless chicken thighs or breasts, cut into strips
2 tablespoons vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced thin
1/2 cup carrots, julienned
2 green onions, chopped (optional)
2 tablespoons sesame seeds (optional)
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 1 tablespoon water
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Remove from heat.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes.
Add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
Pour in the teriyaki sauce and toss to coat the chicken and veggies.
Add the cooked pasta and toss everything together until well combined and heated through.
Garnish with chopped green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 575 kcal per serving | Servings: 4 servings
#teriyakichicken #teriyakipasta #asianfusion #chickennoodles #easyweeknightdinner #pastawithtwist #stirfrypasta #sweetandsavory #homemadesauce #quickdinnerrecipes #chickenandveggies #comfortfoodtwist #teriyakinoodles #fusionrecipes #easyasianmeals #noodleideas #teriyakirecipes #dinnerinspo #healthypasta #flavorpacked
Craving something sweet, savory, and satisfying? This Teriyaki Chicken Pasta is the perfect fusion of East meets West in a bowl!
Sweet and Savory Teriyaki Chicken Noodles
Ingredients:
12 oz pasta (spaghetti or linguine)
1 lb boneless, skinless chicken thighs or breasts, cut into strips
2 tablespoons vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced thin
1/2 cup carrots, julienned
2 green onions, chopped (optional)
2 tablespoons sesame seeds (optional)
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 1 tablespoon water
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Remove from heat.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes.
Add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
Pour in the teriyaki sauce and toss to coat the chicken and veggies.
Add the cooked pasta and toss everything together until well combined and heated through.
Garnish with chopped green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 575 kcal per serving | Servings: 4 servings
#teriyakichicken #teriyakipasta #asianfusion #chickennoodles #easyweeknightdinner #pastawithtwist #stirfrypasta #sweetandsavory #homemadesauce #quickdinnerrecipes #chickenandveggies #comfortfoodtwist #teriyakinoodles #fusionrecipes #easyasianmeals #noodleideas #teriyakirecipes #dinnerinspo #healthypasta #flavorpacked
Craving something sweet, savory, and satisfying? This Teriyaki Chicken Pasta is the perfect fusion of East meets West in a bowl!
Teriyaki Chicken Pasta
Sweet and Savory Teriyaki Chicken Noodles
Ingredients:
12 oz pasta (spaghetti or linguine)
1 lb boneless, skinless chicken thighs or breasts, cut into strips
2 tablespoons vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced thin
1/2 cup carrots, julienned
2 green onions, chopped (optional)
2 tablespoons sesame seeds (optional)
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 1 tablespoon water
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Remove from heat.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes.
Add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
Pour in the teriyaki sauce and toss to coat the chicken and veggies.
Add the cooked pasta and toss everything together until well combined and heated through.
Garnish with chopped green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 575 kcal per serving | Servings: 4 servings
#teriyakichicken #teriyakipasta #asianfusion #chickennoodles #easyweeknightdinner #pastawithtwist #stirfrypasta #sweetandsavory #homemadesauce #quickdinnerrecipes #chickenandveggies #comfortfoodtwist #teriyakinoodles #fusionrecipes #easyasianmeals #noodleideas #teriyakirecipes #dinnerinspo #healthypasta #flavorpacked
Craving something sweet, savory, and satisfying? This Teriyaki Chicken Pasta is the perfect fusion of East meets West in a bowl!
