Veggie Packed Teriyaki Chicken Bowls
Comfort food for fall, Veggie-Packed Chicken Teriyaki Noodle Bowls the kids and you will be obsessed with. They’re stuffed with broccoli, carrots, cabbage, bell peppers and snow peas!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 1 cup
- 15 ounces Udon Noodles
- 1 cup broccoli, florets
- 2 medium carrot
- 1 medium bell pepper, red
- 1 cup snow peas
- 1/4 medium cabbage
- 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
Boil a pot of about 5 cups of water and add your refrigerated soba or udon noodles to the water. It will take only 2 minutes for the noodles to separate, then drain and set aside.
Chop the broccoli, carrots, bell pepper, peas, and cabbage into bite-sized pieces. Set aside.
In a small sauce pan over medium heat, combine soy sauce, honey, garlic and ginger.
In a small bowl combine the cornstarch and water and whisk until smooth. Add to the saucepan and stir to combine. Cook until thick enough to coat the back of a spoon, then remove from heat.
Chop up chicken thighs into 1 inch pieces. Add to a large pan over medium heat with olive oil. Let the chicken brown for a couple of minutes on each side and then add veggies (cover the pot if you want to help the veggies steam to cook).
Let cook for 3-4 minutes, stirring occasionally, and then add the sauce and the noodles. Toss to combine. Let cook for 2 minutes and then serve!
Calories: 277kcal | Carbohydrates: 40g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 654mg | Fiber: 3g | Sugar: 15g