Chicken Teriyaki Noodles Recipe
Ingredients:
For the Teriyaki Sauce:
1⁄2 cup soy sauce
1⁄4 cup water
2 tablespoons mirin (sweet rice wine)
1⁄4 cup brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken Teriyaki Noodle Dish:
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon vegetable oil
12 ounces fresh or frozen udon noodles
1 onion, sliced
2 carrots, julienned
2 cups broccoli florets
1 cup sliced cabbage
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, sliced
Sesame seeds, for garnish
Directions:
In a small saucepan over medium heat, combine soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Stir and bring to a simmer.
Add the cornstarch slurry and stir constantly until the sauce thickens. Remove from heat and set aside.
Season the chicken thighs with salt and pepper. In a large skillet, heat vegetable oil over medium heat, then add the chicken. Cook for 6-8 minutes, until browned and cooked through. Remove the chicken from the skillet.
In the same skillet, add onions, carrots, broccoli, cabbage, garlic, and ginger. Cook for 5-7 minutes until the vegetables are tender but still crisp.
While the vegetables cook, prepare the udon noodles according to package directions, then drain and set aside.
Return the cooked chicken to the skillet, add the noodles, and pour the teriyaki sauce over everything. Toss to combine and heat through.
Garnish with green onions and sesame seeds. Serve immediately.
Servings: 4
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