Teriyaki Chicken and Noodle Bowl

I LOVED this noodle bowl!!  It was such a nice change using noodles instead of rice like I do with so many other dishes, like this Slow Cooker Honey Sesame Chicken and this Bourbon Chicken over Rice.  However, if you don't want the noodles, I think it would be great over rice too.  

I had no idea teriyaki sauce was so incredibly easy to make.  I even had all of the ingredients on hand, including the sesame oil.  I really like the flavor of sesame oil and even using only 1 teaspoon in the sauce, you can really taste it.  It tastes way better than store bought sauce and it makes quite a bit, but Jamie says it will keep in the fridge up to a week.  I think it would be way good served on a chicken sandwich, maybe with some bacon too???    

I want to try and pre-cut some carrots and red peppers and freeze them to have readily available and to help cut back on some of the prep work.  Has anyone tried freezing either of those? How about chopped onions?  

Teriyaki Chicken and Noodle Bowl

adapted from:  Jamie Cooks It Up
(Printable Recipe)

4 chicken thighs, boneless and skinless (I used breasts)
2 Tbl. olive oil
salt and pepper
3 large carrots
1 red bell pepper
1/2 med. onion
any other veggies: mushrooms, broccoli, peas, zucchini, etc . . .
1 (16 oz.) pkg. angel hair pasta or thin spaghetti noodles

Teriyaki Sauce
1 1/2 c. cold water
3/4 c. packed brown sugar
1/2 c. soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil

Cut chicken into strips (or cubes if using breasts). Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the chicken; season with salt and pepper.  Let cook for about 10 minutes, stirring frequently.  You want it to get nice and golden brown on each side.  While your chicken is cooking, chop up the veggies.  You want to be sure they are chopped pretty small (about 3/4 of an inch).  Now is the time to heat up a pot of water and cook the noodles according to package directions.  When the chicken is cooked through, remove it from the pan and set aside.  

Add the other tablespoon of oil to the hot pan.  Add the veggies and cook until they are crisp tender.  While the veggies are cooking, mix all the teriyaki sauce ingredients together in a medium sized bowl, making sure there are no lumps.  Once the veggies are cooked, remove them from the pan and set aside with the chicken.  Pour the teriyaki sauce into the hot pan.  Whisk it around until it thickens up.  This should only take about 3 minutes.  Serve.  Place hot noodles in a bowl or plate, top with chicken, veggies and top with the sauce.  Serves 4 - 6     

Jenn's Notes: I used carrots, red pepper, yellow onion and steamed broccoli for my vegetables.  I used chicken breasts instead of thighs.  I cooked my teriyaki sauce in a separate pan and kept the vegetables in the pan they were in and I added the chicken back in to ensure everything would be warm.