Diced Chicken Teriyaki Over Rice Noodles

Tonight we are going to add a little twist to chicken teriyaki by dicing the chicken.  If you’re new to cooking and you want to guarantee your chicken is cooked thoroughly, or you just want the food to cook quickly because its late and you want to go to bed, then dicing your chicken is the way to go.  When you dice your food into little bits the meat will cook faster, however if you keep it on the stove for too long you can also dry out your meat.   We want a tasty chicken teriyaki, not seasoned cardboard.

So let’s get started!

You will need:

  • Chicken breast diced and marinated for at least 15 mins
  • A Teriyaki Marinade (not Sauce)
  • 2 garlic cloves
  • Onions
  • Mushrooms whole or chopped
  • Shredded carrots
  • Chopped kale (stems removed)
  • Red peppers
  • Rice noodles


First things first,  let get that chicken diced up

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Start of by making strips of chicken, slicing the chicken breast lengthwise, then cross cut as big or as small as you would like until you are left with little chicken squares.  Don’t worry, they don’t have to be perfectly square.  I like to put my chicken in a pile and chop it up.

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I then place my chicken in a bowl, add my teriyaki marinade and mix together.  You will want to mix it well so that all the chicken is covered in marinade.  Then you can let this sit for 15 minutes.   If you’re prepping food for the week, place the marinating chicken in a air tight container or zip lock bag and leave it in the fridge or freezer, depending on when you feel like eating it.

Photo Jan 11, 6 59 07 PM2015-01-11 19.00.25As you can see I added the mushrooms to my bowl with the chicken and marinated them together.  Next time, I won’t do this, because when the chicken is cooking the mushrooms shrink and get lost in the chicken.  You can add Sriracha sauce if you want a little heat.

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Put your marinated chicken teriyaki on med-high heat and cover for about 4 minutes, when you lift the cover off you will see that it is still kinda juicy and may be a little pink.   Use this time to stir the chicken a bit so that it doesn’t stick to the pan, then add in your vegetables, garlic, onions, mushrooms, shredded carrots, red peppers and chopped kale. Cover with a lid for about another 4 minutes, the steam from the left over juices in the pan will finish cooking the meat and vegetables.

Then remove lid and mix your meat and vegetables together.  There will be less marinade left in the pan, so remove it from heat before the pan gets dried out completely.

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Take a bowl and put in your rice noodles or rice (or any kind of grain really) at the bottom of the bowl.  Then spoon in your diced chicken over the top and just sprinkle some sesame seeds over the top to garnish!  Enjoy!

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