Teriyaki Chicken Noodle Bowl

This Teriyaki Chicken Noodle Bowl features tender boneless chicken thighs, perfectly seasoned with onion powder, garlic powder, and an array of savory sauces. The addition of vibrant broccoli adds a nutritious crunch, while a dash of hot sauce and yellow mustard brings a unique twist to the classic teriyaki flavor. This dish is a delightful balance of traditional Asian flavors with a creative touch, making it both satisfying and appealing.

Ingredients:

• 1 lb boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons teriyaki sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chicken seasoning
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 cups broccoli florets
• Hot sauce to taste
• 1 tablespoon yellow mustard
• 8 oz noodles (e.g., udon or rice noodles)

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
3. Season the boneless chicken thighs with onion powder, garlic powder, chicken seasoning, turmeric, salt, and pepper.
4. Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.
5. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
6. In the same skillet, add the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.
7. Return the sliced chicken to the skillet and add the soy sauce, Worcestershire sauce, teriyaki sauce, and hot sauce. Stir to combine and heat through.
8. Add the cooked noodles and toss everything together until well combined.
9. Drizzle with yellow mustard, adjust seasoning if necessary, and serve hot.