One Pan Teriyaki Chicken and Noodles
A flavor-packed dish combining tender chicken, vibrant vegetables, and chewy noodles, all cooked in one pan for easy cleanup.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces) Ensure even sizing for uniform cooking.
- ½ medium head green cabbage, shredded
- 2 pieces carrots, shredded
- 1 tablespoon olive oil For cooking the chicken.
- ⅔ cup soy sauce Use tamari for a gluten-free version.
- ½ cup brown sugar Adjust to taste.
- ½ teaspoon ground mustard
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 16 oz spaghetti (or any preferred noodles) Break in half if preferred.
- 3 ½ cups water
- 1 tablespoon sesame seeds For garnish.
Optional Garnishes
- green onions For garnish.
- additional sesame seeds For garnish.
Instructions
Cooking
- Heat a large skillet over medium-high heat.
- Add olive oil and the bite-sized chicken pieces. Cook until the chicken is browned on all sides.
- Add shredded cabbage and carrots to the skillet and sauté for about 5 minutes until the vegetables begin to soften.
- Stir in soy sauce, brown sugar, mustard, ginger, and garlic powder, mixing well.
- Add the uncooked spaghetti (breaking in half if preferred) and pour in 3 ½ cups of water.
- Cook uncovered for 15-18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.
- Once the noodles are tender, remove from heat, and toss in sesame seeds.
- Serve immediately, garnished with green onions and extra sesame seeds if desired.
Notes
Pairs well with a simple green salad or crispy spring rolls. Extra teriyaki sauce can be served on the side.