Teriyaki Chicken Stir-Fry

Name: Teriyaki Chicken Stir-Fry
Yield: Yield: 4 servings
Ingredients: 1 whole boneless, skinless chicken breast; 2 tablespoons plus 1 teaspoon cornstarch, divided; 5 tablespoons Kikkoman® Teriyaki Marinade & Sauce, divided; 1 clove garlic, minced; 2 teaspoons tomato ketchup; 2 medium zucchini; 3 ounces uncooked fine egg noodles (about 2 cups); 2 tablespoons vegetable oil, divided; 1 medium onion, chunked; 10 cherry tomatoes, halved

Yield

Yield: 4 servings

kikkoman products used:

Teriyaki Marinade & Sauce

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About this recipe

This fresh, flavorful teriyaki chicken stir fry with noodles has something for everyone: tender chunks of teriyaki chicken, fine egg noodles and colorful fresh veggies in a sweet-savory, umami-rich teriyaki sauce.

It’s hearty, nutritious, budget-friendly, and fun to make and eat. Kikkoman® Teriyaki Marinade & Sauce is the flavor secret that makes this one-dish wonder easy to make and extra-delicious.

Tips & Tricks

You can replace some or all of the zucchini with your favorite seasonal fresh veggies, including asparagus, green beans, snow peas, snap peas, corn, yellow squash, sweet bell peppers, or mushrooms.
You can use any dried noodles to make this stir-fry, including somen, ramen, angel hair, spaghetti, linguine, or fettuccine.
To make this dish gluten-free, use gluten-free noodles and replace the Teriyaki Marinade & Sauce with Kikkoman® Gluten-Free Teriyaki Marinade & Sauce.
Refrigerate leftover stir-fry and noodles in an airtight microwaveable container for a heat-and-eat lunch or dinner the next day.
If you like your stir-fry spicy, add up to a tablespoon of Kikkoman® Sriracha Hot Chili Sauce in step 2.
For extra flavor, garnish each serving with chopped green onions, toasted sesame seeds, and a drizzle of Kikkoman® Sesame Oil.

ingredients

1 whole boneless, skinless chicken breast
2 tablespoons plus 1 teaspoon cornstarch, divided
5 tablespoons Kikkoman® Teriyaki Marinade & Sauce, divided
1 clove garlic, minced
2 teaspoons tomato ketchup
2 medium zucchini
3 ounces uncooked fine egg noodles (about 2 cups)
2 tablespoons vegetable oil, divided
1 medium onion, chunked
10 cherry tomatoes, halved

directions

Cut chicken into 1/2-inch square pieces.
Combine 1 tablespoon each cornstarch and teriyaki sauce with garlic; stir in chicken. Let stand 30 minutes.
Meanwhile, combine 4 teaspoons cornstarch, the remaining 4 tablespoons teriyaki sauce, ketchup and 1 cup water.
Cut zucchini in half lengthwise, then diagonally into 1-inch pieces.
Cook noodles according to package directions; keep warm.
Heat 1 tablespoon of oil in wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan. Add zucchini and onion and stir-fry 4 minutes, or until tender-crisp.
Add chicken, teriyaki sauce mixture and tomatoes. Cook and stir until mixture boils and thickens.
Pour over hot noodles; toss to combine before serving.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE