This teriyaki chicken wok hits all the right notes — sweet, savory, and ready in a flash. Juicy chicken, crisp bell pepper, zucchini, and mushrooms are tossed with tender noodles in a glossy homemade teriyaki sauce with a touch of cream cheese for silkiness. It is the kind of fast, flavorful meal that makes weeknights feel special.
Ingredients
- 200 g (7 oz) noodles, any kind
- 300 g (10.5 oz / 2/3 lb) chicken breast
- Salt, pepper, and dried ginger to taste
- 1 bell pepper
- 1 onion
- 1/2 zucchini
- 5 mushrooms
- 2 garlic cloves
- 2 tbsp soy sauce
- 3 tbsp teriyaki sauce
- 1 tbsp cream cheese
- Green onions and sesame seeds to garnish
- Vegetable oil for frying
Instructions
- Heat oil in a wok and bloom the ginger, then add the chicken with salt and pepper. At the same time, cook the noodles.
- After 3 minutes add the onion, and 2 minutes later the remaining vegetables; stir-fry over maximum heat for 3-4 minutes.
- Stir in the soy sauce, teriyaki sauce, cream cheese, and a splash of noodle water. Mix quickly, toss with the noodles, and remove from the heat.
- Sprinkle with sesame seeds and green onions and serve.
Tips
- Keep the heat at maximum and don’t overcrowd the wok so the vegetables stay crisp-tender. For another cozy bowl, try our Chicken Soup with Egg Ribbons.
- A splash of starchy noodle water helps the sauce cling to every strand. Serious Eats has excellent primers on wok technique if you want to go deeper.
- Mix up the vegetables with whatever you have on hand — snap peas or carrots work beautifully. Our Roasted Vegetable Pasta with Feta is another weeknight winner.
Nutrition (per 100 g): 174 kcal, protein 4.5 g, fat 8.9 g, carbs 20.4 g.