September 12, 2017 | Home >Healthy Kids >Veggie-Packed Chicken Teriyaki Noodle Bowls
Veggie-Packed Chicken Teriyaki Noodle Bowls
September 12, 2017 | Home >Healthy Kids >Veggie-Packed Chicken Teriyaki Noodle Bowls

Veggie-Packed Chicken Teriyaki Noodle Bowls

Comfort food for fall, Veggie-Packed Chicken Teriyaki Noodle Bowls the kids and you will be obsessed with.  They’re stuffed with broccoli, carrots, cabbage, bell peppers and snow peas! 

Veggie-Packed Chicken Teriyaki Noodle Bowls

Fall is right around the corner and I’m getting all sorts of cozy feelings!  So bring on the bowls full of soup, pasta and this amazing Veggie-Packed Chicken Teriyaki Noodle Bowl! I was shocked at how easy and fast it was to make and it reheats perfectly too!  This is a winner meal for kids and adults.

Making Veggie-Packed Chicken Teriyaki Noodle Bowls

How to Get my Kids to Eat This:

Make it with them in mind!  All these veggies can be swapped in and out, so don’t include cabbage or broccoli if you know they won’t touch it.  Use extra snow peas or red orange and green peppers!  The honey in the teriyaki sauce keeps it fairly sweet, so dinner with this on the table shouldn’t be a fight at all!  Plus, these pillowly soft udon noodles are perfect for kids! They soak up the sweet sauce and they’re easy to eat with a fork.  If you chop up the veggies even smaller it will be easier for them to eat, instead of finding a huge piece of broccoli in their bowl that they might just avoid.

Veggie Chicken Teriyaki Bowls the kids will love

I made this for my husband and he’s in love!  We packed up the leftovers for him to take to campus and we’ve already talked about making it with beef or shrimp next time! I love making dinner and hearing how he can’t wait to eat the leftovers the next day! That’s how you know you found a winner recipe.

Veggie Chicken Teriyaki Noodle Bowls

Picking Noodles:

I made these noodle bowls with udon noodles but you can use Yaki Soba noodles or even ramen if you’re in a pinch.  Use whatever you have at your grocery store!  But you might be surprised, my local WinCo had these amazing udon noodles in their refrigerated section and they were super inexpensive too–score!

How to make Veggie Chicken Teriyaki Bowls

Why is it Healthy?

This teriyaki bowl is packed with vegetables!  The sauce uses honey to sweeten it and a little sauce goes a long way.  If you’re looking for a way to get your kids to eat more veggies, this is it!  Most noodle bowls are more than half noodles, but because of all the amazing veggies in this version your kids will be filling up their tummies on mostly broccoli, peppers, cabbage, carrots and snow peas!

Easy to make Veggie-Packed Chicken Teriyaki Noodle Bowls

If you’re looking for another fun teriyaki bowl, try our Tiny Teriyaki Meatball Bowls!  They’re adorable and if your kids loved this recipe for Veggie-Packed Chicken Teriyaki Noodle Bowls they’ll love the meatball bowl!

Veggie Chicken Teriyaki Bowl Recipe Veggie-Packed Chicken Teriyaki Noodle Bowls

Veggie-Packed Chicken Teriyaki Noodle Bowls

Serves: 6
Prep Time: 5 m
Cook Time: 10 m
Serving Size: 1 cup
  • Nutrition per serving   % daily value
  • Calories: 282 14%
  • Fat: 7 g 11%
  • Carb: 34 g 11%
  • Fiber: 2 g 8%
  • Protein: 22 g 44%
  • Sugar: 15 g

Ingredients

  • 15 ounces – Udon Noodles
  • 1/3 cup – soy sauce, low sodium
  • 1/4 cup – honey
  • 3 cloves – garlic
  • 1 tablespoon – ginger root, fresh
  • 1 tablespoon – cornstarch
  • 1 pound – chicken thigh, boneless, skinless
  • 1 tablespoon – olive oil
  • 1 cup flowerets – broccoli, florets
  • 1 cup chopped – carrot
  • 1 cup – bell pepper, red
  • 1 cup – snow peas
  • 1 cup – cabbage

Directions

  1. Boil a pot of about 5 cups of water and add your refrigerated soba or udon noodles to the water.  It will take only 2 minutes for the noodles to separate, then drain and set aside.
  2.  In a small sauce pan over medium heat, combine soy sauce, honey, garlic and ginger.
  3. In a small bowl combine corn starch and 1/4 cup of water and whisk until smooth.  Add to sauce pan and stir until combine.  Cook until thick enough to coat the back of a spoon, then remove from heat.
  4. Chop up chicken thighs into 1 inch pieces.  Add to a large pan over medium heat with olive oil.  I spooned in some of the sauce to cook some of the flavor into the chicken.  Let the chicken brown on each side for just a few minutes (2 is enough) and then add veggies.  I chopped mine all up in similar sized pieces and added them in the listed order.  Cover the pot if you want to help the veggies steam to cook.
  5. Let cook for 3-4 minutes stirring occasionally and then add the rest of the sauce and the noodles and stir.  Let cook for 2 minutes and then serve!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 282 14%
  • Fat: 7 g 11%
  • Carb: 34 g 11%
  • Fiber: 2 g 8%
  • Protein: 22 g 44%
  • Sugar: 15 g
written by
Lizzy Early

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Comments(3)
ginny says:

Hello, FYI – the ingredient list says thighs, directions say breasts. noodles aren’t listed in ingredients. when printed, only half of the recipe prints and it’s on two pages. would love to have it all on one page. love your recipes and make many of them frequently!!

Lizzy Early says:

I’m so sorry! I fixed the breast/thigh mixup, you can use either one but thighs are just more tender and are usually whats used in noodle bowls like these! And sorry about the noodles lacking in the ingredient list, I was just waiting on last minute nutritional information for those! I’ll talk to our tech people and see what we can do about it print on 1 page, thanks Ginny! Happy healthy cooking!

Elizabeth says:

Do you cook the noodles prior or put them in uncooked?

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