Teriyaki Chicken Noodle Bowl
Teriyaki-glazed chicken, sauteed broccoli, carrots, and shiitake mushrooms top a bowl of quinoa noodles, making this dish a mix of sweet, savory, and earthy flavors with tender and toothy textures.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Broccoli (Organic)
8 4 oz
Carrot (Organic)
6 3 oz
Shiitake mushrooms
6 3 oz
Protein & more
Sesame Seeds
1/4 0.125 oz
Quinoa Pasta
1 0.5 Package
Chicken thighs
1 0.5 lb
Pantry items
Sesame oil
1 0.5 tablespoon
Cornstarch
3 1.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Teriyaki Sauce Base
Tamari
1/4 0.125 cup
Honey
2 1 tablespoon
Minced Ginger
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Brown sugar, dark
1 0.5 tablespoon
Prep ahead (optional)
a. Cut shiitake mushrooms into ¼”-thick slices. b. Cut broccoli into small bite-sized florets; thinly slice or small dice tender stems. c. Cut carrots into ¼”-thick coins. d. Thinly slice garlic and yellow onion.
Instructions
1
Cook teriyaki sauce:
a. In a medium saucepan over medium-high heat, add teriyaki sauce base; cover and bring to a low boil.
b. In a small bowl, mix 1 cup water and 2 tbsp cornstarch (½ cup water and 1 tbsp cornstarch for 2-person portion). Whisk vigorously.
c. Stir cornstarch mix, or slurry, into teriyaki sauce base. Reduce heat to medium; cook until syrupy, about 10-12 minutes. Set aside.
2
Cook quinoa pasta:
a. In a large saucepan over medium-high heat, add 8 cups water and 1 tsp salt. Cover and bring to a boil.
b. Stir in quinoa pasta. Cook until al dente, stirring occasionally, about 14-16 minutes. Drain and toss with drizzle of sesame oil or olive oil; set aside.
3
While waiting for pasta water to boil, cook vegetables:
a. In a large sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil.
b. When pan is hot, add yellow onion (thinly slice), garlic (thinly slice), carrots (¼”-thick coins), and broccoli stems (thinly slice or small dice); cook until onion is translucent, about 2-3 minutes.
c. Add shiitake mushrooms (¼”-thick slices) and broccoli florets (small bite-sized). Add 2-3 tbsp water. Stir-fry until vegetables are caramelized and just fork-tender, about 3-4 minutes.
d. Add quinoa pasta and sesame seeds to pan; toss with vegetables. Divide pasta and vegetables among plates or add to serving bowl.
4
Cook chicken:
a. Portion chicken thighs; season with ¼ tsp salt.
b. In the same sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add chicken. Caramelize, 2 minutes.
c. Continue cooking over medium heat until cooked throughout, 8-10 minutes. Turn occasionally for even browning.
5
Serve:
a. Top pasta and vegetables with chicken.
b. Drizzle teriyaki sauce over everything.
Chef's notes
A slurry is a mixture of cornstarch and broth or liquid that is mixed together in a small bowl and then stirred into the larger recipe. This will thicken the sauce without the risk of cornstarch causing lumps.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX