Teriyaki Chicken Noodle Bowl Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 8 oz udon noodles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 2 tbsp vegetable oil
- 2 green onions, sliced
- Sesame seeds, for garnish

Special Equipment Needed:
- Large pot
- Large skillet
- Mixing bowl
- Whisk

Step-by-Step Instructions:
1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and black pepper.
2. In a separate small bowl, whisk together cornstarch and water until smooth.
3. Heat the skillet over medium-high heat and add vegetable oil.
4. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
5. Add the bell peppers, broccoli, and sugar snap peas to the skillet and cook for an additional 5 minutes, until vegetables are tender.
6. Meanwhile, cook udon noodles according to package instructions in a large pot of boiling water.
7. Once the vegetables are tender, add the teriyaki sauce to the skillet and bring to a boil.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
9. Drain the noodles and divide them into four bowls.
10. Top the noodles with the chicken and vegetable mixture.
11. Garnish with green onions and sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 520
Fat: 10g
Carbohydrates: 79g
Protein: 28g
Sodium: 1750mg
Sugar: 38g
Fiber: 6g

Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Udon noodles can be substituted with soba noodles or rice noodles.
- Bell peppers, broccoli, and sugar snap peas can be substituted with any vegetables of your choice.

Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use pineapple juice instead of rice vinegar for a sweeter teriyaki sauce.
- Add chili flakes for a spicy kick.

Tips and Tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Cook the vegetables until they are tender but still have a slight crunch.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve in a bowl with the chicken and vegetables on top of the noodles. Garnish with green onions and sesame seeds.

Garnishes:
Green onions and sesame seeds.

Pairings:
Serve with a side of steamed rice and a side salad.

Suggested Side Dishes:
Steamed rice and a side salad.

Troubleshooting Advice:
- If the teriyaki sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F.

Food Safety Advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce and then grilled or broiled.

Flavor Profiles:
Sweet, savory, and slightly tangy.

Serving Suggestions:
Serve in a bowl with the chicken and vegetables on top of the noodles.

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Region: Japanese

Taste: Savory, Tangy, Sweet, Umami, Spicy