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Blanching vegetables is a simple yet effective culinary technique that enhances both the appearance and texture of your ingredients. For your Teriyaki Chicken Noodle Bowls, this process ensures that the broccoli, bell peppers, and snap peas retain their vibrant colors and crispness, making the dish visually appealing and enjoyable to eat.

Sticky Teriyaki Chicken Noodle Bowls

Discover the ultimate comfort food with Savory Sticky Teriyaki Chicken Noodle Bowls! This easy recipe features tender chicken thighs, colorful veggies, and rice noodles all drizzled with a rich homemade teriyaki sauce. Perfect for weeknight dinners or meal prep, these bowls balance flavor and texture to please everyone at the table. Learn how to create this delicious dish that’s both nutritious and satisfying—your family will love it!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons vegetable oil

Salt and pepper, to taste

8 oz (225g) rice noodles

1 cup broccoli florets

1 bell pepper, sliced (red or yellow)

1 cup snap peas

2 green onions, sliced

Sesame seeds, for garnish

For the Teriyaki Sauce:

1/3 cup soy sauce (low sodium recommended)

1/4 cup brown sugar

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside to rest.

    Cook the Rice Noodles: In a pot, bring water to a boil and cook the rice noodles according to package instructions (usually around 4-5 minutes). Drain and rinse under cold water to prevent sticking. Set aside.

      Blanch the Vegetables: In the same pot with boiling water, add the broccoli florets for about 2 minutes until vibrant green; then add the sliced bell pepper and snap peas for an additional minute. Drain and set aside, running cold water over the vegetables to stop cooking.

        Make the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Pour the mixture into the skillet over medium heat. Once simmering, add the cornstarch slurry and mix well until the sauce thickens (about 2-3 minutes).

          Combine Everything: Slice the cooked chicken thighs into strips. In the skillet with the sauce, add the chicken slices, vegetables, and cooked rice noodles. Toss everything together until the noodles and chicken are well coated with the teriyaki sauce.

            Serve: Divide the sticky teriyaki chicken noodles among bowls. Garnish with sliced green onions and a sprinkle of sesame seeds. Enjoy warm!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings