Description
This Chicken Teriyaki Noodles recipe offers a quick, flavorful, and satisfying Asian-inspired dinner perfect for busy weeknights. Tender chicken thighs are seared to juicy perfection, complemented by roasted broccoli and fettuccine noodles, all tossed in a savory teriyaki sauce for an easy yet delicious meal.
Ingredients
Vegetables
- 2-3 cups broccoli florets
Proteins
- 1 pound boneless, skinless chicken thighs
Carbohydrates
- 1/2 box fettuccine noodles
Oils & Fats
- 2 tablespoons extra virgin olive oil, divided
- 1/2 tablespoon butter (regular or plant-based)
Seasonings & Sauces
- Kosher salt and ground black pepper
- 1 1/2 cups teriyaki sauce (store-bought or homemade, more or less as desired)
Garnishes
- Sesame seeds (for serving)
- Chopped green onions (for serving)
- Red jalapeño slices (optional serving suggestion)
Instructions
- Prep: Preheat the oven to 425 degrees Fahrenheit to get ready for roasting the broccoli.
- Roast Broccoli: Toss the broccoli florets in 1 tablespoon of olive oil and kosher salt. Spread them out evenly on a baking sheet and roast in the oven for 10-15 minutes until tender but still vibrant.
- Cook Noodles: Bring a large pot of water to a boil, add the fettuccine noodles, and cook according to package directions until al dente. Drain and set aside.
- Cook Chicken: Rub the chicken thighs with the remaining 1 tablespoon olive oil and season both sides with salt and pepper. Heat a large skillet over medium-high heat, melt butter in the pan, and sear the chicken thighs for 2-3 minutes per side. Then, continue cooking on medium heat until the internal temperature reaches 160°F. Remove from heat and let the chicken rest to finish cooking.
- Rest & Slice: Transfer chicken to a cutting board and let it rest for 5 minutes to retain juices. Then slice into bite-sized pieces.
- Combine: In the skillet, combine the cooked noodles, sliced chicken, roasted broccoli, and teriyaki sauce. Toss thoroughly to coat everything evenly with the sauce.
- Serve: Serve immediately, garnishing with sesame seeds, chopped green onions, and optional red jalapeño slices for a little heat.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F after resting.
- Adjust teriyaki sauce quantity based on your preferred sauce-to-noodle ratio.
- For a gluten-free version, substitute fettuccine noodles with gluten-free noodles and use gluten-free teriyaki sauce.
- Plant-based butter can be used to keep the recipe dairy-free.
- Optional garnishes like red jalapeño slices add a spicy kick but can be omitted for milder flavor.
