Teriyaki Boneless Thighs Noodles with Broccoli

This dish combines succulent boneless chicken thighs marinated in a flavorful blend of soy sauce, Worcestershire sauce, and teriyaki sauce, tossed with tender noodles and vibrant broccoli. The addition of spices like garlic powder, onion powder, and a hint of cayenne pepper adds depth to the flavors, while yellow mustard provides a surprising tang. Perfect for a quick weeknight dinner, this recipe balances traditional Asian flavors with a creative twist, making it both comforting and exciting.

Ingredients:

• 1 lb boneless chicken thighs
• 8 oz noodles (your choice)
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp teriyaki sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chicken seasoning
• 1/2 tsp cayenne pepper
• 1 tbsp hot sauce (optional)
• 1 tsp yellow mustard
• 1/2 tsp turmeric
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the boneless chicken thighs with soy sauce, Worcestershire sauce, teriyaki sauce, garlic powder, onion powder, chicken seasoning, cayenne pepper, yellow mustard, and turmeric. Marinate for at least 30 minutes.
2. Cook the noodles according to package instructions. Drain and set aside.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken thighs and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
4. In the same skillet, add the broccoli and a splash of water. Cover and steam for about 3-4 minutes until bright green and tender-crisp.
5. Add the cooked noodles to the skillet with the broccoli, along with the cooked chicken. Toss everything together, adding additional soy sauce or hot sauce to taste.
6. Serve hot, garnished with extra cayenne pepper if desired.