One-Pan Chicken Veggie Teriyaki Noodles with Green Onions & Crushed Peanuts

Teriyaki Noodles

fresh ingredients


  • 12 oz
    chicken thighs
  • 4 oz
    snow peas
  • 4 oz
  • 4 oz
    red cabbage
  • 4 oz
    bell pepper
  • 2 oz
  • 2 oz
    green onions
  • 6 oz
  • 8 oz
    Zesty teriyaki blend
  • 2 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large skillet

Medium pot 

Box grater



cook along



Grate carrot;

Core & thinly slice bell pepper;

Core & thinly slice cabbage;

Roughly chop peanuts;

Thinly slice white portions of green onions into ½" pieces;

Thinly slice remaining green onions on an angle. Keep white & green portions separate;

Pat chicken dry & cut into 1" dice. Season all over with a pinch of salt & pepper.

1Cook Noodles

Bring a medium pot with water to boil. Add noodles & cook until tender, 3-5 minutes. Strain, rinse with cold water & set aside. 

2Cook Veggies

Place a large non-stick pan over medium-high heat. Add a drizzle of olive oil. Add peppers, cabbage, carrots & snow peas. Cook, stirring occasionally until lightly browned, 4-6 minutes. Remove from pan, set aside on a plate.

3Cook Chicken

Add diced chicken & white portions of green onions to hot pan. Stir occasionally until chicken browns, about 5-7 minutes.

4Finish the Dish

Add noodles, veggies & teriyaki sauce to hot pan. Sir often until combined & noodles are warmed through, 1-2 minutes. Remove from burner.

5To Serve

Divide noodles, veggies & chicken into bowls, top with crushed peanuts, green onions & sriracha if using. Enjoy!