Apricot Ginger Teriyaki Stir Fry Noodle Bowls

Apricot Ginger Teriyaki Stir Fry Noodle Bowls

Featuring

These colorful noodle bowls are tossed in a bright, sticky sauce made with Apricot Ginger Teriyaki Glaze. The glaze is used first to marinate the chicken, then whisked with a few pantry staples for a glossy stir fry sauce that clings to every noodle.

Ingredients

For the Chicken

• 1 pound boneless skinless chicken thighs or breasts, cut into thin strips
• 1/4 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sesame oil

Stir Fry and Noodles

• 8 ounces rice noodles or thin spaghetti
• 1 tablespoon neutral oil (such as canola or avocado)
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, trimmed
• 1 medium carrot, cut into matchsticks
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger

Apricot Ginger Teriyaki Stir Fry Sauce

• 1/3 cup Apricot Ginger Teriyaki Glaze
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water

To Serve

• 2 tablespoons toasted sesame seeds
• Fresh cilantro leaves, optional
• Lime wedges

Instructions

1. Marinate the chicken
   1. In a medium bowl stir together 1/4 cup Apricot Ginger Teriyaki Glaze, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
   2. Add the chicken strips and toss to coat well.
   3. Cover and refrigerate for at least 20 minutes while you prepare the other ingredients.
2. Cook the noodles
   1. Cook the rice noodles or spaghetti according to package directions until just tender.
   2. Drain and rinse briefly under warm water to prevent sticking.
   3. Set aside.
3. Mix the stir fry sauce
   1. In a small bowl whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, 2 tablespoons soy sauce, rice vinegar, and 1 teaspoon sesame oil.
   2. In another small cup stir the cornstarch and 2 tablespoons water until smooth, then whisk this into the glaze mixture.
   3. Set aside near the stove.
4. Cook the chicken
   1. Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat.
   2. Remove the chicken from the marinade, letting excess drip off. Discard any remaining marinade.
   3. Add the chicken to the hot pan in a single layer.
   4. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned at the edges.
   5. Transfer the chicken to a plate and set aside.
5. Stir fry the vegetables
   1. In the same skillet, add the white parts of the green onions, sliced red bell pepper, snap peas, and carrot matchsticks.
   2. Stir fry over medium high heat for 3 to 4 minutes until the vegetables are crisp tender.
   3. Add the garlic and grated ginger and cook for 30 seconds until fragrant.
6. Combine everything with the sauce
   1. Return the cooked chicken and any juices to the skillet with the vegetables.
   2. Add the cooked noodles to the pan.
   3. Give the Apricot Ginger Teriyaki stir fry sauce a quick stir, then pour it into the skillet.
   4. Use tongs to toss everything together over medium heat for 2 to 3 minutes, until the sauce thickens slightly and coats the noodles and chicken.
   5. Remove from the heat and stir in most of the sliced green onion tops, saving a little for garnish.
7. Serve
   1. Divide the stir fry noodles among 4 bowls.
   2. Sprinkle with toasted sesame seeds and the remaining green onion tops.
   3. Garnish with fresh cilantro if desired.
   4. Serve with lime wedges on the side and place the jar of Apricot Ginger Teriyaki Glaze at the table so guests can add an extra spoonful on top if they like more sweetness.

Tips

• For a vegetarian version, swap the chicken for cubed tofu and press it well before marinating.
• If the noodles soak up too much sauce, add a splash of water while tossing to loosen everything.
• Leftovers reheat well in a skillet over medium heat with a spoonful of Apricot Ginger Teriyaki Glaze stirred in to refresh the flavor.