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Veggie Chicken Teriyaki Bowl

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Veggie Chicken Teriyaki Bowl

3.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Veggie Chicken Teriyaki Bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 1 cup
Calories: 235kcal


  • 5 cup water
  • 8 ounce Udon Noodles
  • 1/3 cup soy sauce, low sodium
  • 1/4 cup honey
  • 3 clove garlic
  • 1 tablespoon ginger root, fresh
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 pound chicken thigh, boneless, skinless
  • 1 tablespoon olive oil
  • 1 cup broccoli, florets
  • 2 medium carrot
  • 1 medium bell pepper, red
  • 1 cup snow peas
  • 1 cup cabbage


  • Boil the water, then add your refrigerated soba or udon noodles.  It will take only 2 minutes for the noodles to separate, then drain and set aside.
  • In a small saucepan over medium heat, combine soy sauce, honey, garlic and ginger.
  • In a small bowl, combine corn starch and 1/4 cup of water and whisk until smooth.  Add to saucepan and stir to combine.  Cook until thick enough to coat the back of a spoon, then remove from heat.
  • Cut chicken thighs into 1 inch pieces.  Heat olive oil in a large pan over medium heat; add chicken. Let the chicken brown on each side for a couple minutes.
  • Dice the vegetables into similar sized pieces, and add to the skillet in the order listed. Cover the pot if you want to help the veggies steam to cook.
  • Let cook for 3-4 minutes, stirring occasionally, then add the sauce and the noodles and toss to coat.  Let cook for 2 minutes, then serve!
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Calories: 235kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 1001mg | Fiber: 2g | Sugar: 15g

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