Hibachi Teriyaki Chicken with Noodles and Vegetables

Step 1

Cut chicken into 1-inch cubes and pat completely dry. Season with salt and pepper.

Step 2

Cut all vegetables: broccoli florets, zucchini chunks, bell pepper and onion pieces, carrot diagonal slices. Mince garlic and grate ginger.

Step 3

Make the teriyaki sauce: whisk soy sauce, teriyaki sauce, brown sugar, rice vinegar, and sesame oil. Mix cornstarch with cold water separately.

Step 4

Make the noodle sauce: whisk soy sauce, sesame oil, and garlic powder.

Step 5

Cook noodles per package directions, drain, toss with 1 tbsp butter and noodle sauce.

Step 6

Heat 1 tbsp oil in a wok over high heat. Sear chicken undisturbed 2 minutes until golden, then stir-fry 3-4 more minutes until cooked through. Transfer to a plate.

Step 7

Add 1 tbsp oil, garlic and ginger. Stir 30 seconds until fragrant.

Step 8

Add carrots and onions, stir-fry 2 minutes. Add bell pepper, broccoli, zucchini and cook 3-4 minutes until tender-crisp.

Step 9

Return chicken to center, pour teriyaki sauce over it, let bubble 1 minute, add cornstarch slurry, stir until glossy glaze forms.

Step 10

Remove chicken and vegetables. Add last tbsp oil and 1 tbsp butter, toss noodles 1-2 minutes.

Step 11

Plate noodles, teriyaki chicken, and vegetables. Serve immediately.