Hibachi Teriyaki Chicken with Noodles and Vegetables
Japanese steakhouse at home — teriyaki-glazed chicken cubes, soy-butter lo mein noodles, and stir-fried broccoli, zucchini, and peppers all on one plate.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 36g
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs, cut into 1-inch cubes
- 8 oz lo mein or yakisoba noodles
- 2 cups broccoli florets
- 1 medium zucchini, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 1 medium carrot, sliced thin on a diagonal
- 3 tbsp vegetable oil, divided
- 2 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup soy sauce
- 3 tbsp teriyaki sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp soy sauce (noodle sauce)
- 1 tbsp butter (noodle sauce)
- 1 tsp sesame oil (noodle sauce)
- ½ tsp garlic powder (noodle sauce)
Instructions
- 1
Cut chicken into 1-inch cubes and pat completely dry. Season with salt and pepper.
- 2
Cut all vegetables: broccoli florets, zucchini chunks, bell pepper and onion pieces, carrot diagonal slices. Mince garlic and grate ginger.
- 3
Make the teriyaki sauce: whisk soy sauce, teriyaki sauce, brown sugar, rice vinegar, and sesame oil. Mix cornstarch with cold water separately.
- 4
Make the noodle sauce: whisk soy sauce, sesame oil, and garlic powder.
- 5
Cook noodles per package directions, drain, toss with 1 tbsp butter and noodle sauce.
- 6
Heat 1 tbsp oil in a wok over high heat. Sear chicken undisturbed 2 minutes until golden, then stir-fry 3-4 more minutes until cooked through. Transfer to a plate.
- 7
Add 1 tbsp oil, garlic and ginger. Stir 30 seconds until fragrant.
- 8
Add carrots and onions, stir-fry 2 minutes. Add bell pepper, broccoli, zucchini and cook 3-4 minutes until tender-crisp.
- 9
Return chicken to center, pour teriyaki sauce over it, let bubble 1 minute, add cornstarch slurry, stir until glossy glaze forms.
- 10
Remove chicken and vegetables. Add last tbsp oil and 1 tbsp butter, toss noodles 1-2 minutes.
- 11
Plate noodles, teriyaki chicken, and vegetables. Serve immediately.
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