Teriyaki Chicken and Veggie Noodle Bowls (One Pot)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot noodle bowl with chicken, vegetables, and homemade teriyaki sauce. The slightly sweet, refined sauce makes this an appealing family dinner that comes together in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 12 ounces refrigerated Asian noodles for stir fry (see note)
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- salt and pepper
- 2 carrots (cut into thin slices)
- 1 bell pepper (cut into thin slices)
- 2 cups chopped (about ½ pound broccoli)
- 1 cup snow peas
- 2 cloves garlic (minced)
- 1 teaspoon finely chopped fresh ginger
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 1255mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.