Teriyaki Chicken Noodles

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups mixed vegetables (such as bell peppers, carrots, broccoli, and snap peas)
• 1 cup cooked noodles (such as soba or udon noodles)
• 1/4 cup teriyaki sauce (homemade or store-bought)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Optional: sesame seeds, chopped green onions, and sliced almonds for garnish

Instructions

1. Start by cooking the noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the teriyaki sauce ingredients (soy sauce, sugar, rice vinegar, water, ginger, and garlic). Bring the mixture to a boil in a small saucepan, then reduce the heat and simmer for 5-7 minutes, or until the sauce has thickened.
3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the mixed vegetables and cook until they are tender-crisp, about 3-5 minutes.
5. Add the cooked noodles, chicken, and teriyaki sauce to the skillet. Stir-fry everything together for 2-3 minutes, or until the noodles are well coated with the sauce.
6. Season with salt and pepper to taste, then garnish with sesame seeds, chopped green onions, and sliced almonds (if using). Serve immediately and enjoy!