Description
One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!
Ingredients
Scale
- 1 tablespoon canola oil
- 3 chicken breasts (cut into 1” pieces) about 1.5 lb
- salt and pepper
- 1 cup matchstick cut carrots
- 1 cup snap peas
- 1 bell pepper sliced
- 2 ½ cups chicken broth sodium reduced
- ½ cup soy sauce sodium reduced
- ¼ cup honey
- 1 tablespoon white vinegar
- 2 teaspoons minced garlic about 4 cloves
- 1 teaspoon fresh ginger
- 350 grams Spaghetti broken in half
- 2–3 green onions sliced
Instructions
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Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
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Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
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Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
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Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.
Notes
Notes
Ingredients and Substitutions:
- Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
- Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
- Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty.
- Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.